Microwave oven and thawing control method and device for the same

ABSTRACT

The present disclosure provides a microwave oven, and a thawing control method and device for the same. The method includes: detecting temperatures of a plurality of temperature detecting points on food in the microwave oven; and controlling the microwave generator to start, and thawing the food according to the temperatures of the plurality of temperature detecting points on the food. With the method, the thawed food is more nutritious, healthier, and easier to cut, and has the low temperature difference, without a cooked discoloration phenomenon.

CROSS-REFERENCE TO RELATED APPLICATION

This application is a continuation of International Application No.PCT/CN2015/090806, which claims priority to and benefits of thefollowing applications: (1) Chinese Patent Application Serial Nos.201410508374.4 and 201410510143.7, filed with the State IntellectualProperty Office of P. R. China on Sep. 28, 2014 by GUANGDONG MIDEAKITCHEN APPLIANCES MANUFACTURING CO., LTD. and MIDEA GROUP CO., LTD.,and titled with “thawing control method and device for microwave ovenand microwave oven”; (2) Chinese Patent Application Serial Nos.201410499543.2, 201410499499.5 and 201410499395.4, filed with the StateIntellectual Property Office of P. R. China on Sep. 25, 2014 byGUANGDONG MIDEA KITCHEN APPLIANCES MANUFACTURING CO., LTD. and MIDEAGROUP CO., LTD., and titled with “thawing control method and device forfood in microwave oven and microwave oven”. The entire contents of theabove applications are incorporated herein by reference.

FIELD

The present disclosure relates to a technology field of householdappliances, and more particularly to a thawing control method for amicrowave oven, and a thawing control device for a microwave oven and amicrowave oven.

BACKGROUND

With popularization and development of household microwave ovens, moreand more people begin to use the microwave oven to thaw frozen foodbecause of advantages (such as fast speed and high efficiency) of themicrowave oven.

At present, people usually do not eat bought food (such as meat, fish,etc.) all at once in daily life, and some of the food may be frozen foreating next time. Therefore it is necessary to study microwave thawingof food.

In order to study current situation of microwave thawing, 6 microwaveovens with different brands and different models are chosen from themarket to thaw 500 grams of minced beef, and following results areobtained.

period of maximum minimum cooked Brands Models thawing firepowertemperature temperature discoloration Brand 1 Model 1  2′12″ Automatic67.0° C. −2.2° C. Yes Brand 2 Model 2 15′00″ Automatic 29.6° C. −1.8° C.No Brand 3 Model 3 27′17″ Automatic 42.1° C. −0.5° C. Yes Brand 4 Model4  7′00″ Automatic 48.2° C. −1.9° C. Yes Brand 5 Model 5 13′00″Automatic 67.6° C. −1.3° C. Yes Brand 6 Model 6 11′00″ Automatic 41.9°C. −2.0° C. Yes

It can be seen from the above table that, microwave ovens of most brandshave following problems. {circle around (1)} A period of thawing islong, in which the longest period is 27′17″. {circle around (2)} Thereis the cooked discoloration. {circle around (3)} A temperaturedifference is too large, in which the largest temperature differencereaches 69.2° C. The reason for occurring these problems is that anoptimal temperature at thawing endpoint is not defined, thus lackingresearch on thawing procedures (such as firepower and period), andresulting in non-ideal effect of thawing. Therefore, it is urgent toresearch and improve the optimal temperature at thawing endpoint and acontrol method for thawing food by a microwave oven.

SUMMARY

A thawing control method for a microwave oven according to embodimentsof the present disclosure is provided, in which the microwave ovenincludes a microwave generator, and the method includes: detectingtemperatures of a plurality of temperature detecting points on food inthe microwave oven; and controlling the microwave generator to start,and thawing the food according to the temperatures of the plurality oftemperature detecting points on the food.

A thawing control device for a microwave oven according to embodimentsof the present disclosure is provided, including: a processor; and amemory for storing instructions executable by the processor, in whichthe processor is configured to: detect temperatures of a plurality oftemperature detecting points on food in the microwave oven; and controlthe microwave generator to start, and thaw the food according to thetemperatures of the plurality of temperature detecting points on thefood.

A microwave oven according to embodiments of the present disclosure isprovided, including an oven body, in which an oven chamber is limitedinside the oven body, and food is adaptive to be placed in the ovenchamber; a temperature detecting device, provided in the oven body todetect temperatures of a plurality of temperature detecting points onthe food; a microwave generator, disposed in the oven body, andconfigured to emit microwaves to the oven chamber to thaw the food; acontroller, configured to execute acts of: detecting temperatures of aplurality of temperature detecting points on food in the microwave oven;and controlling the microwave generator to start, and thawing the foodaccording to the temperatures of the plurality of temperature detectingpoints on the food.

Additional aspects and advantages of embodiments of the presentdisclosure will be given in part in the following descriptions, becomeapparent in part from the following descriptions, or be learned from thepractice of the embodiments of the present disclosure.

BRIEF DESCRIPTION OF THE DRAWINGS

These and other aspects and advantages of embodiments of the presentdisclosure will become apparent and more readily appreciated from thefollowing descriptions made with reference to the drawings, in which:

FIG. 1 is a flow chart of a thawing control method for a microwave ovenaccording to an embodiment of the present disclosure;

FIG. 2 is a schematic diagram of 12 points selected when detecting atemperature of food according to an embodiment of the presentdisclosure;

FIG. 3 is a schematic diagram of a temperature curve of meat when amicrowave oven thaws the meat according to an embodiment of the presentdisclosure;

FIG. 4 (a) is a schematic diagram of temperature differences of porktenderloin with different weights thawed at different temperatures atthawing endpoint according to an embodiment of the present disclosure;

FIG. 4 (b) is a schematic diagram of temperature differences of fishwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 4 (c) is a schematic diagram of temperature differences of chickenwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 4 (d) is a schematic diagram of temperature differences of beefwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 5 (a) is a schematic diagram of purge losses of pork tenderloinwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 5 (b) is a schematic diagram of purge losses of fish with differentweights thawed at different temperatures at thawing endpoint accordingto an embodiment of the present disclosure;

FIG. 5 (c) is a schematic diagram of purge losses of chicken withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 5 (d) is a schematic diagram of purge losses of beef with differentweights thawed at different temperatures at thawing endpoint accordingto an embodiment of the present disclosure;

FIG. 6 (a) is a schematic diagram of protein contents of pork tenderloinwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 6 (b) is a schematic diagram of protein contents of fish withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 6 (c) is a schematic diagram of protein contents of chicken withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 6 (d) is a schematic diagram of protein contents of beef withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 7 (a) is a schematic diagram of water contents of pork tenderloinwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 7 (b) is a schematic diagram of water contents of fish withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 7 (c) is a schematic diagram of water contents of chicken withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 7 (d) is a schematic diagram of water contents of beef withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 8 (a) is a schematic diagram of shear forces of pork tenderloinwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 8 (b) is a schematic diagram of shear forces of fish with differentweights thawed at different temperatures at thawing endpoint accordingto an embodiment of the present disclosure;

FIG. 8 (c) is a schematic diagram of shear forces of chicken withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 8 (d) is a schematic diagram of shear forces of beef with differentweights thawed at different temperatures at thawing endpoint accordingto an embodiment of the present disclosure;

FIG. 9 (a) is a schematic diagram of yellowness of pork tenderloin withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 9 (b) is a schematic diagram of yellowness of fish with differentweights thawed at different temperatures at thawing endpoint accordingto an embodiment of the present disclosure;

FIG. 9 (c) is a schematic diagram of yellowness of chicken withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 9 (d) is a schematic diagram of yellowness of beef with differentweights thawed at different temperatures at thawing endpoint accordingto an embodiment of the present disclosure;

FIG. 10 (a) is a schematic diagram of aerobic plate counts of porktenderloin with different weights thawed at different temperatures atthawing endpoint according to an embodiment of the present disclosure;

FIG. 10 (b) is a schematic diagram of aerobic plate counts of fish withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 10 (c) is a schematic diagram of aerobic plate counts of chickenwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 10 (d) is a schematic diagram of aerobic plate counts of beef withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 11 is a schematic diagram of thawing speeds of different food withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 12 is a block diagram of a thawing control device for a microwaveoven according to an embodiment of the present disclosure;

FIG. 13 is a flow chart of a thawing control method for a microwave ovenaccording to another embodiment of the present disclosure;

FIG. 14 is a block diagram of a thawing control device for a microwaveoven according to another embodiment of the present disclosure;

FIG. 15 is a flow chart of a thawing control method for a microwave ovenaccording to an embodiment of the present disclosure;

FIG. 16 (a) is a schematic diagram of temperature differences of porktenderloin with different weights thawed at different temperatures atthawing endpoint according to an embodiment of the present disclosure;

FIG. 16 (b) is a schematic diagram of temperature differences of fishwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 16 (c) is a schematic diagram of temperature differences of chickenwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 16 (d) is a schematic diagram of temperature differences of beefwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 17 (a) is a schematic diagram of purge losses of pork tenderloinwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 17 (b) is a schematic diagram of purge losses of fish withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 17 (c) is a schematic diagram of purge losses of chicken withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 17 (d) is a schematic diagram of purge losses of beef withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 18 (a) is a schematic diagram of protein contents of porktenderloin with different weights thawed at different temperatures atthawing endpoint according to an embodiment of the present disclosure;

FIG. 18 (b) is a schematic diagram of protein contents of fish withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 18 (c) is a schematic diagram of protein contents of chicken withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 18 (d) is a schematic diagram of protein contents of beef withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 19 (a) is a schematic diagram of water contents of pork tenderloinwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 19 (b) is a schematic diagram of water contents of fish withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 19 (c) is a schematic diagram of water contents of chicken withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 19 (d) is a schematic diagram of water contents of beef withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 20 (a) is a schematic diagram of shear forces of pork tenderloinwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 20 (b) is a schematic diagram of shear forces of fish withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 20 (c) is a schematic diagram of shear forces of chicken withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 20 (d) is a schematic diagram of shear forces of beef withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 21 (a) is a schematic diagram of yellowness of pork tenderloin withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 21 (b) is a schematic diagram of yellowness of fish with differentweights thawed at different temperatures at thawing endpoint accordingto an embodiment of the present disclosure;

FIG. 21 (c) is a schematic diagram of yellowness of chicken withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 21 (d) is a schematic diagram of yellowness of beef with differentweights thawed at different temperatures at thawing endpoint accordingto an embodiment of the present disclosure;

FIG. 22 (a) is a schematic diagram of aerobic plate counts of porktenderloin with different weights thawed at different temperatures atthawing endpoint according to an embodiment of the present disclosure;

FIG. 22 (b) is a schematic diagram of aerobic plate counts of fish withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 22 (c) is a schematic diagram of aerobic plate counts of chickenwith different weights thawed at different temperatures at thawingendpoint according to an embodiment of the present disclosure;

FIG. 22 (d) is a schematic diagram of aerobic plate counts of beef withdifferent weights thawed at different temperatures at thawing endpointaccording to an embodiment of the present disclosure;

FIG. 23 is a block diagram of a thawing control device for a microwaveoven according to an embodiment of the present disclosure;

FIG. 24 is a flow chart of a thawing control method for a microwave ovenaccording to another embodiment of the present disclosure;

FIG. 25 is a block diagram of a thawing control device for a microwaveoven according to another embodiment of the present disclosure;

FIG. 26 is a flow chart of a thawing control method for a microwave ovenaccording to an embodiment of the present disclosure;

FIG. 27 is a schematic diagram of thawing food to be thawed with aplurality of firepower levels successively in a total period T ofthawing according to an embodiment of the present disclosure;

FIG. 28 is a block diagram of a microwave oven according to anembodiment of the present disclosure;

FIG. 29a is a schematic diagram of a control panel of the microwave ovenin FIG. 28 after a key for thawing is pressed once;

FIG. 29b is a schematic diagram of a control panel of the microwave ovenin FIG. 28 after a key for thawing is pressed twice;

FIG. 29c is a schematic diagram of a control panel of the microwave ovenin FIG. 28 after a key for thawing is pressed three times;

FIG. 29d is a schematic diagram of a control panel of the microwave ovenin FIG. 28 after a key for thawing is pressed four times;

FIG. 29e is a schematic diagram of a control panel of the microwave ovenin FIG. 28 after a key for thawing is pressed five times;

FIG. 30 is a flow chart of thawing operation of the microwave oven inFIG. 28;

FIG. 31 is a block diagram of a microwave oven according to anotherembodiment of the present disclosure;

FIG. 32 is a block diagram of a microwave oven according to yet anotherembodiment of the present disclosure;

FIG. 33 is a schematic diagram of a control panel of the microwave ovenin FIG. 31 or FIG. 32;

FIG. 34 is a flow chart of thawing operation of the microwave oven inFIG. 31 or FIG. 32;

FIG. 35 is a flow chart of a thawing control method for a microwave ovenaccording to an embodiment of the present disclosure;

FIG. 36 is a block diagram of a microwave oven according to anembodiment of the present disclosure;

FIG. 37 is a schematic diagram of a control panel of the microwave ovenin FIG. 36;

FIG. 38 is a flow chart of thawing operation of the microwave oven inFIG. 36;

FIG. 39 is a schematic diagram of a microwave oven using an infraredtemperature sensor to detect temperatures of a plurality of temperaturedetecting points on food to be thawed according to an embodiment of thepresent disclosure;

FIG. 40 is another schematic diagram of a microwave oven using aninfrared temperature sensor to detect temperatures of a plurality oftemperature detecting points on food to be thawed according to anembodiment of the present disclosure;

FIG. 41 is a flow chart of a thawing control method for a microwave ovenaccording to an embodiment of the present disclosure.

REFERENCE NUMERALS

-   -   110A, 110B: receiving module; 120A: thawing module; 120B:        detecting module; 130A, 130B: control module;    -   210A, 210B: receiving module; 220A: thawing module; 220B:        detecting module; 230A,    -   230B: control module;    -   100A, 100B: microwave oven;    -   1: oven body; 11: oven chamber; 12: oven feet; 13: clapboard;        14: mounting portion;    -   111: cooking chamber; 112: heating chamber; 131: temperature        detecting point; 141: through-hole;    -   2: control panel; 21: display screen; 22: key for thawing;    -   31: microwave source; 32: microwave source feeding device; 33:        waveguide; 34: heating antenna; 35: stirring blade;    -   4: weight sensor; 5: infrared temperature sensor; 6: motor;    -   200: food.

DETAILED DESCRIPTION

Exemplary embodiments of the present disclosure will be described indetail herein, and examples thereof are illustrated in accompanyingdrawings. Throughout figures referred by the following description, thesame reference number in different figures indicates the same or similarelements unless otherwise stated. Implementations described in thefollowing exemplary embodiments are explanatory, illustrative, and usedto generally understand the present disclosure. The exemplaryembodiments shall not be construed to limit the present disclosure.

In the following, a thawing control method and a thawing control devicefor a microwave oven and a microwave oven according to embodiments ofthe present disclosure will be described in detail with reference to theaccompanying drawings.

FIG. 1 is a flow chart of a thawing control method for a microwave ovenaccording to an embodiment of the present disclosure. As shown in FIG.1, a thawing control method for a microwave oven may include followings.

In step S101, a thawing instruction is received.

For example, assuming that the thawing control method for a microwaveoven may be applied in a microwave oven, the microwave oven can providea user with a key with a thawing function. When the user put food to bethawed into the microwave oven, the user can input the thawinginstruction by pressing the key. According to an embodiment of thepresent disclosure, the food can be meat or fish.

In step S102, a thawing is started.

For example, the thawing function can be initiated to perform thethawing after the microwave oven receives the thawing instruction.

In step S103, a thawing condition is controlled to maintain atemperature of the food in the microwave oven in −3° C.˜0° C.

According to an embodiment of the present disclosure, the thawingcondition may include at least one of a period of thawing, heatingpower, and a heating direction.

Specifically, by controlling the thawing condition (such as the periodof thawing, and/or the heating power of the thawing, and/or the heatingdirection etc.), the temperature of the food in the microwave oven canbe maintained in −3° C.˜0° C. For example, when the temperature of thefood in the microwave oven is detected to be smaller than −20° C. (forexample, the food is put into the microwave oven just now) in a thawingprocess, the heating power of the thawing can be increased to speed upthe thawing process. When a current temperature of the food in themicrowave oven is detected to be −5° C., the heating power of thethawing can be decreased and be controlled to a corresponding heatingpower of the thawing. Such that the temperature of the food in themicrowave oven can be maintained in −3° C.˜0° C. The heating directionalso can be controlled to evenly thaw the food.

It should be noted that, in embodiments of the present disclosure, asshown in FIG. 2, 12 points on the food in the microwave oven areselected. A temperature detection is performed on the 12 pointsrespectively (for example, a temperature at a height of ½ of each pointis detected). When temperatures of more than 80% of the 12 points (thatis, 10 points or more) are in a range of −3° C.˜0° C., it can be saidthat the food is the thawed food of −3° C.˜0° C. As shown in FIG. 2, adistance between a column in which point 1 lies and an edge of the foodis about ⅕ of a long side of the food. A distance between a column inwhich point 4 lies and an edge of the food is about ⅕ of a long side ofthe food. A distance between a row in which point 1 lies and an edge ofthe food is about ¼ of a short side of the food. A distance between arow in which point 9 and an edge of the food is about ¼ of a short sideof the food. A distance between each of 4 points (point 1, point 4,point 9 and point 12) and a corresponding corner is about ⅕ of adiagonal of the food.

It should be further noted that, through a large amount of experimentaldata, the inventors find that, by thawing the food to be thawed via themicrowave oven to maintain the temperature of the food in −3° C.˜0° C.,nutrition retention rate of the food is improved, microbial pollution isreduced, and cutting for the thawed food is not affected.

This is because that microwave is mainly used when thawing with themicrowave oven. The microwave affects directly on the food to be thawed,and the food is heated inside and outside at the same time withouttransmitting radiation, thus the food can be thawed regardless ofwhether there is an interspace between the food and the heating source.Heating in microwave thawing is caused by absorbing loss of medium, so amedium with large loss can be fast heated. Water is a medium with astrong ability for absorbing microwave, so the microwave thawing iseffective in heating materials with a large amount of water. Watermolecules in the food to be thawed can absorb a large amount ofmicrowave only after thawing, and water molecules trapped in crystallineice cannot absorb the microwave. Therefore, the temperature of the foodchanges little when there is crystalline ice in the food, and thetemperature of the food may change fast after the crystalline ice in thefood melts. As shown in FIG. 3, by performing drawing analysis to dataof 5 experiments selected from a plurality of experiments, the inventorsfind that, the temperature of the food in a thawing interval variessmoothly. The temperature of the food varies little because there is thecrystalline ice in the food. When the temperature is above 0° C., as thecrystalline ice gradually melts, resulting in gradual increase of watermedium for absorbing microwave, thus the temperature of the food mayincrease continuously and rapidly. However, a case that the food may becooked is caused. Therefore, −3° C.˜0° C. is selected as a thawinginterval for thawing food. In the following, experimental data will becombined to enable those skilled in the art to more clearly understandbenefits of thawing food at −3° C.˜0° C.

In embodiment 1, temperature differences of food thawed at −3° C.˜0° C.are analyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at a temperature larger than 0°C., thawed at 0° C., thawed at −1.5° C., thawed at −3° C., and thawed at−4° C.). And then, a maximum temperature and a minimum temperature ofpork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g respectivelythawed at different thawing endpoints (i.e. thawed at the temperaturelarger than 0° C., thawed at 0° C., thawed at −1.5° C., thawed at −3°C., and thawed at −4° C.) are detected respectively. Then thetemperature differences of pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g respectively thawed at different thawing endpoints (i.e.thawed at the temperature larger than 0° C., thawed at 0° C., thawed at−1.5° C., thawed at −3° C., and thawed at −4° C.) may be obtained.Experimental data of 5 parallel experiments are selected from aplurality of experiments by the inventors and shown in Table 1.

TABLE 1 pork tenderloin Mean parallel 1 parallel 2 parallel 3 parallel 4parallel 5 value 100 g Thawed at the temperature 42.7 39.2 37.2 44.441.1 40.9 larger than 0° C. Thawed at 0° C. 26.3 14.6 27.7 16.2 7.1 18.4Thawed at −1.5° C. 13.0 24.7 11.0 17.7 21.7 17.6 Thawed at −3° C. 21.714.7 20.1 26.0 22.2 20.9 Thawed at −4° C. 21.5 13.8 12.0 9.5 27.8 16.9200 g Thawed at the temperature 42.7 35.4 40.4 41.6 37.3 39.5 largerthan 0° C. Thawed at 0° C. 24.5 12.1 3.8 15.7 26.7 16.6 Thawed at −1.5°C. 4.0 26.4 20.8 10.9 4.0 13.2 Thawed at −3° C. 8.8 26.8 19.9 13.2 27.819.3 Thawed at −4° C. 4.3 17.3 18.5 27.7 20.9 17.7 300 g Thawed at thetemperature 36.1 37.8 36.0 42.5 37.8 38.0 larger than 0° C. Thawed at 0°C. 17.8 3.2 8.6 19.6 4.2 10.7 Thawed at −1.5° C. 16.7 25.4 3.4 25.6 15.117.2 Thawed at −3° C. 25.3 16.7 24.3 15.4 19.4 20.2 Thawed at −4° C.15.7 21.9 18.9 6.2 18.9 16.3 400 g Thawed at the temperature 35.4 36.241.8 36.2 41.2 38.2 larger than 0° C. Thawed at 0° C. 19.5 25.0 14.018.2 12.5 17.8 Thawed at −1.5° C. 10.3 7.2 7.4 4.9 6.1 7.2 Thawed at −3°C. 18.5 11.9 26.9 16.2 6.9 16.1 Thawed at −4° C. 23.8 11.0 9.1 12.6 4.512.2 500 g Thawed at the temperature 40.5 41.7 43.6 36.2 40.8 40.6larger than 0° C. Thawed at 0° C. 11.3 20.1 17.0 6.4 15.8 14.1 Thawed at−1.5° C. 25.8 13.7 11.4 16.8 6.3 14.8 Thawed at −3° C. 27.1 5.8 23.612.1 10.1 15.7 Thawed at −4° C. 13.5 8.5 9.9 17.1 25.7 14.9

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 2.

TABLE 2 fish Mean parallel 1 parallel 2 parallel 3 parallel 4 parallel 5value 100 g Thawed at the temperature 42.5 43.3 35.4 38.6 44.7 40.9larger than 0° C. Thawed at 0° C. 10.6 12.0 26.3 5.8 6.0 12.1 Thawed at−1.5° C. 26.8 25.2 20.5 16.9 23.7 22.6 Thawed at −3° C. 21.7 22.3 9.015.1 17.8 17.2 Thawed at −4° C. 3.0 16.8 6.1 25.7 4.7 11.3 200 g Thawedat the temperature 42.4 42.5 36.4 42.4 36.7 40.1 larger than 0° C.Thawed at 0° C. 13.3 22.4 16.9 9.6 18.6 16.2 Thawed at −1.5° C. 4.1 27.025.8 5.1 19.7 16.3 Thawed at −3° C. 13.3 5.4 17.7 23.0 18.5 15.6 Thawedat −4° C. 7.1 27.9 11.5 12.8 3.3 12.5 300 g Thawed at the temperature37.7 39.4 39.8 36.0 36.6 37.9 larger than 0° C. Thawed at 0° C. 14.921.0 24.1 24.4 4.3 17.7 Thawed at −1.5° C. 18.8 4.7 21.0 16.1 11.8 14.5Thawed at −3° C. 15.9 26.5 11.7 22.7 15.5 18.5 Thawed at −4° C. 22.027.7 12.1 11.8 27.1 20.1 400 g Thawed at the temperature 38.3 37.9 36.140.8 38.0 38.2 larger than 0° C. Thawed at 0° C. 9.5 7.9 27.2 17.4 16.615.7 Thawed at −1.5° C. 18.4 11.2 14.9 9.1 8.1 12.3 Thawed at −3° C.24.8 8.5 16.8 9.7 18.9 15.7 Thawed at −4° C. 9.1 6.2 12.3 22.2 17.3 13.4500 g Thawed at the temperature 36.1 38.8 38.3 38.3 38.3 38.0 largerthan 0° C. Thawed at 0° C. 8.5 25.7 26.1 18.1 18.1 19.3 Thawed at −1.5°C. 22.9 18.1 4.6 18.4 5.6 13.9 Thawed at −3° C. 18.9 10.3 19.8 12.5 16.615.6 Thawed at −4° C. 3.2 23.5 23.2 26.4 3.5 16.0

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 3.

TABLE 3 chicken paral- paral- paral- paral- paral- Mean lel 1 lel 2 lel3 lel 4 lel 5 value 100 g Thawed at the temper- 39.6 44.2 35.7 35.0 36.338.2 ature larger than 0° C. Thawed at 0° C. 4.9 22.9 20.6 25.9 19.318.7 Thawed at −1.5° C. 22.2 14.3 7.5 10.7 22.7 15.5 Thawed at −3° C.18.3 16.9 8.3 18.5 26.2 17.6 Thawed at −4° C. 18.5 17.7 13.9 16.3 3.414.0 200 g Thawed at the temper- 35.9 35.1 42.2 42.2 41.5 39.4 aturelarger than 0° C. Thawed at 0° C. 4.2 8.6 26.2 24.3 25.9 17.8 Thawed at−1.5° C. 27.2 3.8 18.2 26.3 10.1 17.1 Thawed at −3° C. 5.4 5.9 10.8 25.210.2 11.5 Thawed at −4° C. 21.0 15.8 3.3 6.0 8.5 10.9 300 g Thawed atthe temper- 42.1 37.6 42.7 41.2 44.4 41.6 ature larger than 0° C. Thawedat 0° C. 19.1 26.0 17.1 9.5 24.5 19.2 Thawed at −1.5° C. 20.5 25.9 11.923.1 20.6 20.4 Thawed at −3° C. 27.7 3.6 12.0 26.2 6.6 15.2 Thawed at−4° C. 3.6 27.9 11.3 7.6 7.1 11.5 400 g Thawed at the temper- 39.4 39.635.7 41.5 43.2 39.9 ature larger than 0° C. Thawed at 0° C. 10.7 14.016.5 7.8 17.9 13.4 Thawed at −1.5° C. 10.1 17.7 7.2 21.9 24.9 16.4Thawed at −3° C. 22.3 17.9 17.4 23.1 13.7 18.9 Thawed at −4° C. 24.317.9 26.7 3.3 8.1 16.1 500 g Thawed at the temper- 35.7 37.7 39.8 37.635.6 37.3 ature larger than 0° C. Thawed at 0° C. 22.5 21.4 26.6 20.018.5 21.8 Thawed at −1.5° C. 25.5 13.7 6.6 23.5 4.8 14.8 Thawed at −3°C. 6.5 19.5 3.7 10.8 9.6 10.0 Thawed at −4° C. 22.3 21.8 12.6 17.6 11.417.1

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 4.

TABLE 4 beef paral- paral- paral- paral- paral- Mean lel 1 lel 2 lel 3lel 4 lel 5 value 100 g Thawed at the temper- 37.0 43.5 36.9 35.1 43.439.2 ature larger than 0° C. Thawed at 0° C. 5.0 12.4 22.9 9.0 17.2 13.3Thawed at −1.5° C. 11.1 21.7 13.1 5.6 23.5 15.0 Thawed at −3° C. 22.025.4 20.0 13.7 24.9 21.2 Thawed at −4° C. 9.7 22.1 22.5 22.8 17.0 18.8200 g Thawed at the temper- 39.3 42.2 40.0 36.3 36.4 38.8 ature largerthan 0° C. Thawed at 0° C. 8.1 17.0 13.4 16.4 16.2 14.2 Thawed at −1.5°C. 16.1 23.0 18.0 19.6 7.7 16.9 Thawed at −3° C. 6.5 5.1 21.9 21.1 5.011.9 Thawed at −4° C. 25.0 26.3 10.3 20.7 6.9 17.8 300 g Thawed at thetemper- 38.7 35.1 41.2 39.7 35.6 38.1 ature larger than 0° C. Thawed at0° C. 5.1 21.5 13.9 8.8 15.8 13.0 Thawed at −1.5° C. 21.2 21.2 18.7 9.89.7 16.1 Thawed at −3° C. 8.2 7.3 25.2 26.8 27.4 19.0 Thawed at −4° C.7.6 26.9 16.3 21.3 27.7 20.0 400 g Thawed at the temper- 40.5 35.6 43.839.7 43.6 40.6 ature larger than 0° C. Thawed at 0° C. 16.3 18.8 26.126.5 15.7 20.7 Thawed at −1.5° C. 19.5 4.4 25.1 6.4 23.0 15.7 Thawed at−3° C. 19.4 24.9 6.8 17.3 12.9 16.3 Thawed at −4° C. 21.6 18.1 23.0 17.813.6 18.8 500 g Thawed at the temper- 41.9 42.4 42.8 37.1 38.3 40.5ature larger than 0° C. Thawed at 0° C. 19.3 11.7 26.6 7.6 17.6 16.6Thawed at −1.5° C. 9.7 23.2 16.4 9.0 16.7 15.0 Thawed at −3° C. 13.9 8.123.5 6.3 18.0 14.0 Thawed at −4° C. 17.0 21.3 26.5 25.3 8.6 19.7

2. Experiment results. FIG. 4(a) is a diagram drawn according to eachgroup of mean values in Table 1. FIG. 4(b) is a diagram drawn accordingto each group of mean values in Table 2. FIG. 4(c) is a diagram drawnaccording to each group of mean values in Table 3. FIG. 4(d) is adiagram drawn according to each group of mean values in Table 4. It canbe known from FIG. 4(a), FIG. 4(b), FIG. 4(c), and FIG. 4(d) that, afterthawing, the temperature difference varies with the kind of the food,the weight of the food, and the temperature at thawing endpoint. Thetemperature differences are significantly reduced and the thawing isuniform when the temperature of the food after thawing (i.e. the thawedfood) is maintained in −3° C.˜0° C., relative to that when thetemperature of the food after thawing (i.e. the thawed food) is largerthan 0° C.

In embodiment 2, purge losses of food thawed at −3° C.˜0° C. areanalyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at a temperature larger than 0°C., thawed at 0° C., thawed at −1.5° C., thawed at −3° C., and thawed at−4° C.). And then, the purge losses of pork tenderloin of 100 g, 200 g,300 g, 400 g, and 500 g respectively thawed at different thawingendpoints (i.e. thawed at the temperature larger than 0° C., thawed at0° C., thawed at −1.5° C., thawed at −3° C., and thawed at −4° C.) arecalculated according to a formula “a gravy quantity/a total weight ofthe pork tenderloin*100%” respectively. Experimental data of 5 parallelexperiments are selected from a plurality of experiments by theinventors and shown in Table 5.

TABLE 5 pork tenderloin parallel 1 parallel 2 parallel 3 parallel 4parallel 5 Mean value 100 g Thawed at the temper- 1.05% 1.49% 2.19%1.20% 1.70% 1.53% ature larger than 0° C. Thawed at 0° C. 0.25% 0.21%0.27% 0.11% 0.26% 0.22% Thawed at −1.5° C. 0.15% 0.24% 0.29% 0.18% 0.18%0.21% Thawed at −3° C. 0.25% 0.28% 0.14% 0.24% 0.22% 0.23% Thawed at −4°C. 0.16% 0.28% 0.26% 0.27% 0.15% 0.22% 200 g Thawed at the temper- 1.29%2.62% 1.03% 2.67% 1.75% 1.87% ature larger than 0° C. Thawed at 0° C.0.11% 0.24% 0.25% 0.15% 0.14% 0.18% Thawed at −1.5° C. 0.13% 0.28% 0.15%0.27% 0.26% 0.22% Thawed at −3° C. 0.23% 0.11% 0.20% 0.27% 0.11% 0.18%Thawed at −4° C. 0.12% 0.26% 0.16% 0.22% 0.20% 0.19% 300 g Thawed at thetemper- 2.32% 2.33% 2.36% 1.21% 1.01% 1.85% ature larger than 0° C.Thawed at 0° C. 0.16% 0.10% 0.17% 0.18% 0.23% 0.17% Thawed at −1.5° C.0.16% 0.27% 0.21% 0.22% 0.25% 0.22% Thawed at −3° C. 0.11% 0.16% 0.21%0.20% 0.20% 0.18% Thawed at −4° C. 0.30% 0.25% 0.25% 0.11% 0.22% 0.22%400 g Thawed at the temper- 1.66% 1.74% 2.14% 2.60% 2.48% 2.12% aturelarger than 0° C. Thawed at 0° C. 0.20% 0.12% 0.23% 0.26% 0.29% 0.22%Thawed at −1.5° C. 0.12% 0.11% 0.11% 0.10% 0.22% 0.13% Thawed at −3° C.0.26% 0.14% 0.11% 0.16% 0.26% 0.19% Thawed at −4° C. 0.11% 0.19% 0.15%0.20% 0.13% 0.16% 500 g Thawed at the temper- 2.48% 2.09% 1.36% 2.54%2.76% 2.25% ature larger than 0° C. Thawed at 0° C. 0.24% 0.29% 0.17%0.25% 0.10% 0.21% Thawed at −1.5° C. 0.13% 0.13% 0.16% 0.14% 0.29% 0.17%Thawed at −3° C. 0.22% 0.29% 0.30% 0.18% 0.24% 0.24% Thawed at −4° C.0.28% 0.18% 0.27% 0.21% 0.23% 0.23%

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 6.

TABLE 6 fish parallel 1 parallel 2 parallel 3 parallel 4 parallel 5 Meanvalue 100 g Thawed at the temper- 2.69% 1.47% 1.83% 2.35% 1.17% 1.90%ature larger than 0° C. Thawed at 0° C. 0.12% 0.24% 0.19% 0.22% 0.19%0.19% Thawed at −1.5° C. 0.21% 0.16% 0.14% 0.10% 0.16% 0.15% Thawed at−3° C. 0.23% 0.11% 0.17% 0.11% 0.25% 0.17% Thawed at −4° C. 0.20% 0.19%0.16% 0.21% 0.23% 0.20% 200 g Thawed at the temper- 1.25% 1.86% 2.61%1.06% 1.66% 1.69% ature larger than 0° C. Thawed at 0° C. 0.26% 0.20%0.12% 0.27% 0.22% 0.22% Thawed at −1.5° C. 0.11% 0.27% 0.16% 0.29% 0.14%0.19% Thawed at −3° C. 0.28% 0.18% 0.11% 0.11% 0.13% 0.16% Thawed at −4°C. 0.28% 0.24% 0.10% 0.19% 0.14% 0.19% 300 g Thawed at the temper- 1.02%2.75% 1.19% 1.44% 2.90% 1.86% ature larger than 0° C. Thawed at 0° C.0.12% 0.14% 0.17% 0.21% 0.29% 0.18% Thawed at −1.5° C. 0.14% 0.18% 0.24%0.13% 0.21% 0.18% Thawed at −3° C. 0.16% 0.22% 0.15% 0.19% 0.11% 0.17%Thawed at −4° C. 0.13% 0.24% 0.27% 0.17% 0.21% 0.20% 400 g Thawed at thetemper- 1.78% 2.73% 1.29% 1.63% 2.20% 1.92% ature larger than 0° C.Thawed at 0° C. 0.16% 0.18% 0.23% 0.25% 0.17% 0.20% Thawed at −1.5° C.0.23% 0.29% 0.21% 0.15% 0.17% 0.21% Thawed at −3° C. 0.11% 0.22% 0.24%0.29% 0.27% 0.23% Thawed at −4° C. 0.20% 0.21% 0.21% 0.26% 0.21% 0.22%500 g Thawed at the temper- 2.11% 1.39% 2.32% 2.04% 2.49% 2.07% aturelarger than 0° C. Thawed at 0° C. 0.25% 0.21% 0.28% 0.22% 0.11% 0.21%Thawed at −1.5° C. 0.30% 0.20% 0.22% 0.20% 0.23% 0.23% Thawed at −3° C.0.18% 0.12% 0.12% 0.12% 0.13% 0.13% Thawed at −4° C. 0.17% 0.25% 0.24%0.22% 0.11% 0.20%

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 7.

TABLE 7 chicken parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at the temper- 1.37% 1.50% 1.64% 1.08% 2.19%1.56% ature larger than 0° C. Thawed at 0° C. 0.12% 0.20% 0.26% 0.23%0.10% 0.18% Thawed at −1.5° C. 0.19% 0.16% 0.14% 0.17% 0.12% 0.15%Thawed at −3° C. 0.20% 0.14% 0.14% 0.14% 0.12% 0.15% Thawed at −4° C.0.19% 0.21% 0.11% 0.10% 0.18% 0.16% 200 g Thawed at the temper- 1.02%2.68% 1.84% 1.74% 1.97% 1.85% ature larger than 0° C. Thawed at 0° C.0.25% 0.25% 0.28% 0.26% 0.11% 0.23% Thawed at −1.5° C. 0.14% 0.30% 0.25%0.23% 0.21% 0.23% Thawed at −3° C. 0.16% 0.14% 0.23% 0.27% 0.22% 0.20%Thawed at −4° C. 0.25% 0.19% 0.17% 0.23% 0.28% 0.22% 300 g Thawed at thetemper- 1.54% 2.07% 2.61% 2.86% 1.46% 2.11% ature larger than 0° C.Thawed at 0° C. 0.18% 0.17% 0.13% 0.11% 0.30% 0.18% Thawed at −1.5° C.0.27% 0.17% 0.29% 0.29% 0.21% 0.25% Thawed at −3° C. 0.19% 0.12% 0.18%0.19% 0.10% 0.16% Thawed at −4° C. 0.24% 0.23% 0.20% 0.23% 0.11% 0.20%400 g Thawed at the temper- 2.45% 1.66% 1.73% 1.29% 1.77% 1.78% aturelarger than 0° C. Thawed at 0° C. 0.19% 0.29% 0.25% 0.20% 0.25% 0.23%Thawed at −1.5° C. 0.11% 0.29% 0.16% 0.11% 0.21% 0.17% Thawed at −3° C.0.25% 0.23% 0.20% 0.25% 0.14% 0.21% Thawed at −4° C. 0.26% 0.21% 0.29%0.18% 0.25% 0.24% 500 g Thawed at the temper- 1.54% 2.48% 2.92% 1.34%2.67% 2.19% ature larger than 0° C. Thawed at 0° C. 0.29% 0.24% 0.15%0.19% 0.12% 0.20% Thawed at −1.5° C. 0.24% 0.11% 0.15% 0.13% 0.27% 0.18%Thawed at −3° C. 0.23% 0.16% 0.12% 0.17% 0.19% 0.17% Thawed at −4° C.0.10% 0.18% 0.19% 0.10% 0.25% 0.17%

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 8.

TABLE 8 beef parallel 1 parallel 2 parallel 3 parallel 4 parallel 5 Meanvalue 100 g Thawed at the temper- 1.30% 2.44% 1.26% 2.79% 1.49% 1.86%ature larger than 0° C. Thawed at 0° C. 0.19% 0.20% 0.22% 0.15% 0.19%0.19% Thawed at −1.5° C. 0.26% 0.18% 0.21% 0.20% 0.28% 0.22% Thawed at−3° C. 0.29% 0.16% 0.13% 0.24% 0.18% 0.20% Thawed at −4° C. 0.28% 0.26%0.22% 0.12% 0.15% 0.21% 200 g Thawed at the temper- 1.14% 1.38% 1.25%2.52% 1.08% 1.47% ature larger than 0° C. Thawed at 0° C. 0.19% 0.16%0.10% 0.10% 0.24% 0.16% Thawed at −1.5° C. 0.30% 0.21% 0.11% 0.18% 0.23%0.20% Thawed at −3° C. 0.20% 0.21% 0.14% 0.25% 0.21% 0.20% Thawed at −4°C. 0.23% 0.27% 0.16% 0.15% 0.18% 0.20% 300 g Thawed at the temper- 1.73%1.91% 2.31% 1.71% 2.43% 2.02% ature larger than 0° C. Thawed at 0° C.0.16% 0.15% 0.17% 0.22% 0.23% 0.19% Thawed at −1.5° C. 0.29% 0.30% 0.17%0.23% 0.23% 0.24% Thawed at −3° C. 0.26% 0.30% 0.16% 0.19% 0.13% 0.21%Thawed at −4° C. 0.23% 0.12% 0.28% 0.16% 0.13% 0.18% 400 g Thawed at thetemper- 2.09% 1.13% 1.76% 2.00% 2.65% 1.93% ature larger than 0° C.Thawed at 0° C. 0.12% 0.15% 0.20% 0.11% 0.12% 0.14% Thawed at −1.5° C.0.12% 0.22% 0.12% 0.15% 0.11% 0.14% Thawed at −3° C. 0.29% 0.13% 0.21%0.20% 0.20% 0.21% Thawed at −4° C. 0.20% 0.11% 0.27% 0.17% 0.15% 0.18%500 g Thawed at the temper- 2.20% 2.29% 1.96% 1.47% 2.78% 2.14% aturelarger than 0° C. Thawed at 0° C. 0.25% 0.15% 0.24% 0.23% 0.12% 0.20%Thawed at −1.5° C. 0.29% 0.26% 0.14% 0.11% 0.26% 0.21% Thawed at −3° C.0.13% 0.26% 0.19% 0.21% 0.25% 0.21% Thawed at −4° C. 0.27% 0.18% 0.23%0.23% 0.23% 0.23%

2. Experiment results. FIG. 5(a) is a diagram drawn according to eachgroup of mean values in Table 5. FIG. 5(b) is a diagram drawn accordingto each group of mean values in Table 6. FIG. 5(c) is a diagram drawnaccording to each group of mean values in Table 7. FIG. 5(d) is adiagram drawn according to each group of mean values in Table 8. It canbe known from FIG. 5(a), FIG. 5(b), FIG. 5(c), and FIG. 5(d) that, afterthawing, the purge loss varies with the kind of the food, the weight ofthe food, and the temperature at thawing endpoint. The purge loss aresignificantly reduced, almost no purge loss, when the temperature of thefood after thawing is maintained in −3° C.˜0° C., relative to that whenthe temperature of the food after thawing is larger than 0° C.

In embodiment 3, protein contents of food thawed at −3° C.˜0° C. areanalyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at a temperature larger than 0°C., thawed at 0° C., thawed at −1.5° C., thawed at −3° C., and thawed at−4° C.). And then, protein contents of pork tenderloin of 100 g, 200 g,300 g, 400 g, and 500 g respectively thawed at different thawingendpoints (i.e. thawed at the temperature larger than 0° C., thawed at0° C., thawed at −1.5° C., thawed at −3° C., and thawed at −4° C.) aremeasured by a Kjeldahl apparatus respectively. Experimental data of 5parallel experiments are selected from a plurality of experiments by theinventors and shown in Table 9.

TABLE 9 pork tenderloin parallel 1 parallel 2 parallel 3 parallel 4parallel 5 Mean value 100 g Thawed at the temper- 23.67% 23.55% 23.65%23.60% 23.69% 23.63% ature larger than 0° C. Thawed at 0° C. 24.07%23.97% 23.92% 23.92% 23.96% 23.97% Thawed at −1.5° C. 24.00% 24.05%23.95% 23.93% 23.91% 23.97% Thawed at −3° C. 24.00% 23.96% 23.92% 23.98%23.96% 23.96% Thawed at −4° C. 24.07% 24.08% 24.09% 24.09% 24.01% 24.07%200 g Thawed at the temper- 23.53% 23.66% 23.69% 23.66% 23.68% 23.64%ature larger than 0° C. Thawed at 0° C. 24.10% 23.94% 24.00% 24.08%23.93% 24.01% Thawed at −1.5° C. 24.05% 24.10% 24.04% 23.99% 24.09%24.06% Thawed at −3° C. 24.00% 23.91% 24.04% 24.00% 24.03% 23.99% Thawedat −4° C. 24.02% 23.90% 24.01% 24.00% 23.91% 23.97% 300 g Thawed at thetemper- 23.63% 23.68% 23.68% 23.66% 23.54% 23.64% ature larger than 0°C. Thawed at 0° C. 23.96% 24.01% 23.93% 23.90% 23.91% 23.94% Thawed at−1.5° C. 24.07% 23.91% 24.03% 23.98% 24.01% 24.00% Thawed at −3° C.23.99% 24.00% 24.00% 24.03% 24.02% 24.01% Thawed at −4° C. 24.08% 23.99%23.99% 24.00% 24.08% 24.03% 400 g Thawed at the temper- 23.51% 23.56%23.59% 23.61% 23.56% 23.57% ature larger than 0° C. Thawed at 0° C.24.05% 24.01% 24.06% 23.92% 24.00% 24.01% Thawed at −1.5° C. 23.96%24.01% 24.06% 24.09% 24.03% 24.03% Thawed at −3° C. 24.00% 23.93% 24.03%24.02% 23.91% 23.98% Thawed at −4° C. 24.07% 24.09% 24.05% 23.94% 24.09%24.05% 500 g Thawed at the temper- 23.63% 23.68% 23.57% 23.53% 23.65%23.61% ature larger than 0° C. Thawed at 0° C. 23.96% 23.93% 24.02%24.06% 24.09% 24.01% Thawed at −1.5° C. 23.90% 24.07% 24.00% 23.96%24.06% 24.00% Thawed at −3° C. 23.91% 24.02% 24.08% 24.04% 24.09% 24.03%Thawed at −4° C. 23.99% 24.07% 24.01% 24.03% 23.93% 24.00%

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 10.

TABLE 10 fish parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at the temper- 16.18% 16.10% 16.12% 16.24%16.18% 16.16% ature larger than 0° C. Thawed at 0° C. 17.68% 17.69%17.66% 17.60% 17.61% 17.65% Thawed at −1.5° C. 17.52% 17.58% 17.59%17.61% 17.51% 17.56% Thawed at −3° C. 17.68% 17.62% 17.60% 17.59% 17.65%17.63% Thawed at −4° C. 17.68% 17.50% 17.67% 17.52% 17.61% 17.60% 200 gThawed at the temper- 16.12% 16.21% 16.16% 16.15% 16.21% 16.17% aturelarger than 0° C. Thawed at 0° C. 17.59% 17.69% 17.55% 17.62% 17.57%17.60% Thawed at −1.5° C. 17.59% 17.68% 17.50% 17.67% 17.68% 17.62%Thawed at −3° C. 17.57% 17.69% 17.50% 17.62% 17.58% 17.59% Thawed at −4°C. 17.66% 17.65% 17.56% 17.58% 17.67% 17.62% 300 g Thawed at the temper-16.26% 16.20% 16.26% 16.28% 16.12% 16.23% ature larger than 0° C. Thawedat 0° C. 17.58% 17.58% 17.53% 17.52% 17.69% 17.58% Thawed at −1.5° C.17.70% 17.67% 17.62% 17.61% 17.63% 17.64% Thawed at −3° C. 17.70% 17.59%17.55% 17.70% 17.54% 17.62% Thawed at −4° C. 17.55% 17.67% 17.62% 17.51%17.54% 17.58% 400 g Thawed at the temper- 16.29% 16.23% 16.15% 16.13%16.17% 16.19% ature larger than 0° C. Thawed at 0° C. 17.69% 17.66%17.56% 17.58% 17.56% 17.61% Thawed at −1.5° C. 17.53% 17.60% 17.60%17.56% 17.66% 17.59% Thawed at −3° C. 17.59% 17.67% 17.68% 17.63% 17.54%17.62% Thawed at −4° C. 17.54% 17.57% 17.68% 17.67% 17.51% 17.59% 500 gThawed at the temper- 16.25% 16.25% 16.27% 16.20% 16.24% 16.24% aturelarger than 0° C. Thawed at 0° C. 17.61% 17.58% 17.53% 17.51% 17.63%17.57% Thawed at −1.5° C. 17.51% 17.56% 17.50% 17.56% 17.67% 17.56%Thawed at −3° C. 17.69% 17.64% 17.58% 17.50% 17.54% 17.59% Thawed at −4°C. 17.60% 17.62% 17.59% 17.64% 17.56% 17.60%

(3) Experiment on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 11.

TABLE 11 chicken parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at the temper- 19.44% 19.39% 19.30% 19.42%19.38% 19.39% ature larger than 0° C. Thawed at 0° C. 20.57% 20.53%20.64% 20.51% 20.65% 20.58% Thawed at −1.5° C. 20.53% 20.57% 20.52%20.67% 20.56% 20.57% Thawed at −3° C. 20.52% 20.69% 20.64% 20.65% 20.53%20.61% Thawed at −4° C. 20.52% 20.62% 20.56% 20.62% 20.58% 20.58% 200 gThawed at the temper- 19.33% 19.48% 19.38% 19.30% 19.32% 19.36% aturelarger than 0° C. Thawed at 0° C. 20.62% 20.68% 20.60% 20.52% 20.58%20.60% Thawed at −1.5° C. 20.60% 20.50% 20.52% 20.62% 20.65% 20.58%Thawed at −3° C. 20.50% 20.56% 20.58% 20.60% 20.63% 20.57% Thawed at −4°C. 20.68% 20.66% 20.55% 20.53% 20.51% 20.59% 300 g Thawed at the temper-19.50% 19.31% 19.35% 19.34% 19.38% 19.37% ature larger than 0° C. Thawedat 0° C. 20.69% 20.60% 20.51% 20.65% 20.58% 20.61% Thawed at −1.5° C.20.54% 20.59% 20.51% 20.51% 20.63% 20.56% Thawed at −3° C. 20.67% 20.61%20.60% 20.63% 20.69% 20.64% Thawed at −4° C. 20.56% 20.61% 20.58% 20.54%20.58% 20.57% 400 g Thawed at the temper- 19.33% 19.34% 19.31% 19.46%19.49% 19.39% ature larger than 0° C. Thawed at 0° C. 20.70% 20.54%20.55% 20.57% 20.60% 20.59% Thawed at −1.5° C. 20.58% 20.70% 20.65%20.51% 20.52% 20.59% Thawed at −3° C. 20.58% 20.66% 20.56% 20.57% 20.51%20.58% Thawed at −4° C. 20.54% 20.52% 20.54% 20.65% 20.67% 20.58% 500 gThawed at the temper- 19.34% 19.34% 19.38% 19.42% 19.36% 19.37% aturelarger than 0° C. Thawed at 0° C. 20.53% 20.51% 20.67% 20.51% 20.54%20.55% Thawed at −1.5° C. 20.64% 20.51% 20.70% 20.63% 20.68% 20.63%Thawed at −3° C. 20.70% 20.69% 20.52% 20.67% 20.58% 20.63% Thawed at −4°C. 20.58% 20.69% 20.65% 20.56% 20.70% 20.63%

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 12.

TABLE 12 beef parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at the temper- 20.18% 20.08% 20.16% 20.07%20.13% 20.13% ature larger than 0° C. Thawed at 0° C. 22.88% 23.00%22.87% 22.92% 22.97% 22.93% Thawed at −1.5° C. 22.94% 22.83% 23.00%22.92% 22.87% 22.91% Thawed at −3° C. 22.95% 22.94% 22.92% 22.93% 22.95%22.94% Thawed at −4° C. 22.83% 22.95% 22.98% 22.84% 22.92% 22.90% 200 gThawed at the temper- 20.03% 20.13% 20.20% 20.06% 20.06% 20.10% aturelarger than 0° C. Thawed at 0° C. 22.80% 22.99% 22.97% 22.95% 22.96%22.93% Thawed at −1.5° C. 22.99% 23.00% 22.96% 22.94% 22.85% 22.95%Thawed at −3° C. 22.87% 22.90% 22.86% 22.87% 22.96% 22.89% Thawed at −4°C. 22.84% 22.97% 22.87% 22.93% 22.86% 22.89% 300 g Thawed at the temper-20.12% 20.08% 20.05% 20.09% 20.02% 20.07% ature larger than 0° C. Thawedat 0° C. 22.99% 22.89% 22.96% 22.82% 23.00% 22.93% Thawed at −1.5° C.22.82% 22.80% 22.95% 22.88% 22.86% 22.86% Thawed at −3° C. 22.88% 22.94%22.88% 22.81% 22.84% 22.87% Thawed at −4° C. 22.90% 22.84% 22.81% 22.81%22.83% 22.84% 400 g Thawed at the temper- 20.18% 20.09% 20.15% 20.08%20.09% 20.12% ature larger than 0° C. Thawed at 0° C. 22.83% 22.81%22.80% 22.87% 22.97% 22.86% Thawed at −1.5° C. 22.95% 22.95% 22.90%22.95% 22.90% 22.93% Thawed at −3° C. 22.85% 22.87% 22.89% 22.87% 22.99%22.89% Thawed at −4° C. 22.94% 22.84% 22.85% 22.89% 22.93% 22.89% 500 gThawed at the temper- 20.09% 20.01% 20.08% 20.07% 20.19% 20.08% aturelarger than 0° C. Thawed at 0° C. 22.91% 22.85% 22.91% 22.98% 22.97%22.93% Thawed at −1.5° C. 22.94% 22.86% 22.97% 22.89% 22.94% 22.92%Thawed at −3° C. 22.90% 22.88% 22.97% 22.82% 22.93% 22.90% Thawed at −4°C. 23.00% 22.94% 22.81% 22.83% 22.83% 22.88%

2. Experiment results. FIG. 6(a) is a diagram drawn according to eachgroup of mean values in Table 9. FIG. 6(b) is a diagram drawn accordingto each group of mean values in Table 10. FIG. 6(c) is a diagram drawnaccording to each group of mean values in Table 11. FIG. 6(d) is adiagram drawn according to each group of mean values in Table 12. It canbe known from FIG. 6(a), FIG. 6(b), FIG. 6(c), and FIG. 6(d) that, afterthawing, the protein content varies with the kind of the food, theweight of the food, and the temperature at thawing endpoint. The proteincontents are slightly increased, with high nutritive value, when thetemperature of the food after thawing is maintained in −3° C.˜0° C.,relative to that when the temperature of the food after thawing islarger than 0° C.

In embodiment 4, water contents of food thawed at −3° C.˜0° C. areanalyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at a temperature larger than 0°C., thawed at 0° C., thawed at −1.5° C., thawed at −3° C., and thawed at−4° C.). And then, water contents of pork tenderloin of 100 g, 200 g,300 g, 400 g, and 500 g respectively thawed at different thawingendpoints (i.e. thawed at the temperature larger than 0° C., thawed at0° C., thawed at −1.5° C., thawed at −3° C., and thawed at −4° C.) aremeasured with a method of drying at 105° C. respectively. Experimentaldata of 5 parallel experiments are selected from a plurality ofexperiments by the inventors and shown in Table 13.

TABLE 13 pork tenderloin parallel 1 parallel 2 parallel 3 parallel 4parallel 5 Mean value 100 g Thawed at the temper- 72.08% 72.07% 72.15%72.17% 72.18% 72.13% ature larger than 0° C. Thawed at 0° C. 72.66%72.59% 72.57% 72.69% 72.70% 72.64% Thawed at −1.5° C. 72.69% 72.56%72.60% 72.51% 72.62% 72.60% Thawed at −3° C. 72.61% 72.66% 72.59% 72.61%72.69% 72.63% Thawed at −4° C. 72.54% 72.64% 72.68% 72.60% 72.54% 72.60%200 g Thawed at the temper- 72.16% 72.15% 72.02% 72.11% 72.11% 72.11%ature larger than 0° C. Thawed at 0° C. 72.61% 72.65% 72.57% 72.62%72.64% 72.62% Thawed at −1.5° C. 72.69% 72.52% 72.52% 72.61% 72.69%72.60% Thawed at −3° C. 72.60% 72.57% 72.57% 72.53% 72.70% 72.59% Thawedat −4° C. 72.61% 72.56% 72.65% 72.56% 72.54% 72.58% 300 g Thawed at thetemper- 72.11% 72.15% 72.05% 72.10% 72.06% 72.09% ature larger than 0°C. Thawed at 0° C. 72.61% 72.58% 72.69% 72.67% 72.56% 72.62% Thawed at−1.5° C. 72.59% 72.59% 72.59% 72.58% 72.63% 72.59% Thawed at −3° C.72.52% 72.57% 72.54% 72.52% 72.51% 72.53% Thawed at −4° C. 72.61% 72.64%72.55% 72.63% 72.67% 72.62% 400 g Thawed at the temper- 72.20% 72.13%72.08% 72.11% 72.11% 72.13% ature larger than 0° C. Thawed at 0° C.72.65% 72.65% 72.52% 72.57% 72.60% 72.60% Thawed at −1.5° C. 72.69%72.62% 72.60% 72.62% 72.67% 72.64% Thawed at −3° C. 72.55% 72.52% 72.62%72.53% 72.69% 72.58% Thawed at −4° C. 72.68% 72.53% 72.63% 72.68% 72.55%72.61% 500 g Thawed at the temper- 72.10% 72.04% 72.00% 72.17% 72.08%72.08% ature larger than 0° C. Thawed at 0° C. 72.70% 72.63% 72.65%72.57% 72.60% 72.63% Thawed at −1.5° C. 72.54% 72.60% 72.69% 72.63%72.54% 72.60% Thawed at −3° C. 72.68% 72.61% 72.62% 72.65% 72.52% 72.62%Thawed at −4° C. 72.64% 72.64% 72.52% 72.52% 72.66% 72.60%

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 14.

TABLE 14 fish parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at the temper- 71.16% 71.06% 71.15% 71.19%71.10% 71.13% ature larger than 0° C. Thawed at 0° C. 71.70% 71.68%71.66% 71.54% 71.53% 71.62% Thawed at −1.5° C. 71.54% 71.55% 71.57%71.62% 71.53% 71.56% Thawed at −3° C. 71.58% 71.67% 71.61% 71.57% 71.60%71.61% Thawed at −4° C. 71.61% 71.53% 71.68% 71.61% 71.66% 71.62% 200 gThawed at the temper- 71.19% 71.01% 71.11% 71.10% 71.01% 71.09% aturelarger than 0° C. Thawed at 0° C. 71.57% 71.70% 71.66% 71.61% 71.64%71.63% Thawed at −1.5° C. 71.68% 71.56% 71.60% 71.56% 71.69% 71.62%Thawed at −3° C. 71.55% 71.68% 71.70% 71.66% 71.53% 71.63% Thawed at −4°C. 71.56% 71.55% 71.51% 71.67% 71.52% 71.56% 300 g Thawed at the temper-71.19% 71.01% 71.10% 71.02% 71.05% 71.08% ature larger than 0° C. Thawedat 0° C. 71.56% 71.55% 71.57% 71.57% 71.64% 71.58% Thawed at −1.5° C.71.64% 71.63% 71.61% 71.52% 71.70% 71.62% Thawed at −3° C. 71.64% 71.52%71.58% 71.64% 71.69% 71.61% Thawed at −4° C. 71.51% 71.60% 71.67% 71.65%71.61% 71.61% 400 g Thawed at the temper- 71.12% 71.08% 71.13% 71.16%71.09% 71.11% ature larger than 0° C. Thawed at 0° C. 71.51% 71.63%71.55% 71.50% 71.51% 71.54% Thawed at −1.5° C. 71.69% 71.63% 71.68%71.60% 71.56% 71.63% Thawed at −3° C. 71.69% 71.57% 71.66% 71.64% 71.52%71.62% Thawed at −4° C. 71.51% 71.55% 71.65% 71.56% 71.54% 71.56% 500 gThawed at the temper- 71.18% 71.17% 71.13% 71.07% 71.11% 71.13% aturelarger than 0° C. Thawed at 0° C. 71.70% 71.55% 71.51% 71.52% 71.57%71.57% Thawed at −1.5° C. 71.50% 71.50% 71.56% 71.60% 71.52% 71.54%Thawed at −3° C. 71.63% 71.68% 71.52% 71.51% 71.67% 71.60% Thawed at −4°C. 71.51% 71.52% 71.51% 71.58% 71.60% 71.54%

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 15.

TABLE 15 chicken parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at the temper- 68.02% 68.10% 68.16% 68.12%68.06% 68.09% ature larger than 0° C. Thawed at 0° C. 69.06% 69.13%69.08% 69.18% 69.19% 69.12% Thawed at −1.5° C. 69.05% 69.02% 69.09%69.19% 69.11% 69.09% Thawed at −3° C. 69.10% 69.11% 69.08% 69.18% 69.13%69.12% Thawed at −4° C. 69.14% 69.05% 69.13% 69.00% 69.02% 69.07% 200 gThawed at the temper- 68.14% 68.11% 68.07% 68.04% 68.03% 68.08% aturelarger than 0° C. Thawed at 0° C. 69.05% 69.16% 69.11% 69.07% 69.07%69.09% Thawed at −1.5° C. 69.12% 69.17% 69.08% 69.05% 69.02% 69.09%Thawed at −3° C. 69.18% 69.20% 69.05% 69.14% 69.09% 69.13% Thawed at −4°C. 69.01% 69.19% 69.06% 69.17% 69.05% 69.10% 300 g Thawed at the temper-68.16% 68.10% 68.15% 68.01% 68.13% 68.11% ature larger than 0° C. Thawedat 0° C. 69.20% 69.12% 69.01% 69.17% 69.19% 69.14% Thawed at −1.5° C.69.12% 69.06% 69.16% 69.00% 69.03% 69.07% Thawed at −3° C. 69.07% 69.12%69.03% 69.12% 69.16% 69.10% Thawed at −4° C. 69.14% 69.03% 69.10% 69.03%69.03% 69.06% 400 g Thawed at the temper- 68.16% 68.05% 68.18% 68.12%68.19% 68.14% ature larger than 0° C. Thawed at 0° C. 69.03% 69.11%69.10% 69.12% 69.04% 69.08% Thawed at −1.5° C. 69.00% 69.05% 69.12%69.08% 69.16% 69.08% Thawed at −3° C. 69.15% 69.03% 69.09% 69.10% 69.07%69.09% Thawed at −4° C. 69.06% 69.09% 69.03% 69.10% 69.09% 69.07% 500 gThawed at the temper- 68.08% 68.00% 68.13% 68.15% 68.19% 68.11% aturelarger than 0° C. Thawed at 0° C. 69.04% 69.03% 69.12% 69.18% 69.10%69.09% Thawed at −1.5° C. 69.01% 69.03% 69.05% 69.12% 69.08% 69.06%Thawed at −3° C. 69.16% 69.09% 69.03% 69.11% 69.12% 69.10% Thawed at −4°C. 69.03% 69.07% 69.16% 69.01% 69.04% 69.06%

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 16.

TABLE 16 beef parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at the temper- 65.01% 65.17% 65.06% 65.08%65.14% 65.09% ature larger than 0° C. Thawed at 0° C. 66.14% 66.11%66.07% 66.08% 66.08% 66.10% Thawed at −1.5° C. 66.15% 66.10% 66.13%66.13% 66.09% 66.12% Thawed at −3° C. 66.10% 66.20% 66.19% 66.16% 66.07%66.14% Thawed at −4° C. 66.17% 66.15% 66.14% 66.02% 66.16% 66.13% 200 gThawed at the temper- 65.06% 65.07% 65.00% 65.09% 65.15% 65.07% aturelarger than 0° C. Thawed at 0° C. 66.18% 66.19% 66.07% 66.18% 66.13%66.15% Thawed at −1.5° C. 66.08% 66.17% 66.06% 66.09% 66.15% 66.11%Thawed at −3° C. 66.13% 66.13% 66.17% 66.07% 66.05% 66.11% Thawed at −4°C. 66.02% 66.17% 66.07% 66.02% 66.02% 66.06% 300 g Thawed at the temper-65.10% 65.13% 65.18% 65.11% 65.11% 65.13% ature larger than 0° C. Thawedat 0° C. 66.19% 66.07% 66.11% 66.02% 66.18% 66.11% Thawed at −1.5° C.66.20% 66.06% 66.09% 66.06% 66.11% 66.10% Thawed at −3° C. 66.17% 66.13%66.10% 66.14% 66.15% 66.14% Thawed at −4° C. 66.06% 66.09% 66.05% 66.18%66.06% 66.09% 400 g Thawed at the temper- 65.17% 65.16% 65.00% 65.06%65.01% 65.08% ature larger than 0° C. Thawed at 0° C. 66.19% 66.20%66.07% 66.04% 66.03% 66.10% Thawed at −1.5° C. 66.18% 66.05% 66.10%66.14% 66.19% 66.13% Thawed at −3° C. 66.12% 66.01% 66.13% 66.17% 66.12%66.11% Thawed at −4° C. 66.00% 66.14% 66.14% 66.11% 66.10% 66.10% 500 gThawed at the temper- 65.06% 65.14% 65.14% 65.17% 65.04% 65.11% aturelarger than 0° C. Thawed at 0° C. 66.05% 66.00% 66.15% 66.15% 66.13%66.10% Thawed at −1.5° C. 66.03% 66.18% 66.16% 66.15% 66.12% 66.13%Thawed at −3° C. 66.12% 66.01% 66.16% 66.12% 66.17% 66.12% Thawed at −4°C. 66.02% 66.10% 66.18% 66.17% 66.07% 66.11%

2. Experiment results. FIG. 7(a) is a diagram drawn according to eachgroup of mean values in Table 13. FIG. 7(b) is a diagram drawn accordingto each group of mean values in Table 14. FIG. 7(c) is a diagram drawnaccording to each group of mean values in Table 15. FIG. 7(d) is adiagram drawn according to each group of mean values in Table 16. It canbe known from FIG. 7(a), FIG. 7(b), FIG. 7(c), and FIG. 7(d) that, afterthawing, the water content varies with the kind of the food, the weightof the food, and the temperature at thawing endpoint. The water contentsare slightly increased, with a good taste, when the temperature of thefood after thawing is maintained in −3° C. 0° C., relative to that whenthe temperature of the food after thawing is larger than 0° C.

In embodiment 5, textures of food thawed at −3° C.˜0° C. are analyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at a temperature larger than 0°C., thawed at 0° C., thawed at −1.5° C., thawed at −3° C., and thawed at−4° C.). And then, shear forces of pork tenderloin of 100 g, 200 g, 300g, 400 g, and 500 g respectively thawed at different thawing endpoints(i.e. thawed at the temperature larger than 0° C., thawed at 0° C.,thawed at −1.5° C., thawed at −3° C., and thawed at −4° C.) are measuredby a texture analyzer respectively. Experimental data of 5 parallelexperiments are selected from a plurality of experiments by theinventors and shown in Table 17.

TABLE 17 pork tenderloin paral- paral- paral- paral- paral- Mean lel 1lel 2 lel 3 lel 4 lel 5 value 100 g Thawed at the temper- 17.19 17.1917.05 17.01 17.18 17.12 ature larger than 0° C. Thawed at 0° C. 18.5118.59 18.66 18.64 18.58 18.60 Thawed at −1.5° C. 20.51 20.62 20.62 20.5420.50 20.56 Thawed at −3° C. 23.56 23.60 23.70 23.58 23.61 23.61 Thawedat −4° C. 50.37 50.23 50.05 48.81 49.06 49.70 200 g Thawed at thetemper- 17.04 17.10 17.06 17.11 17.06 17.07 ature larger than 0° C.Thawed at 0° C. 18.67 18.64 18.58 18.53 18.68 18.62 Thawed at −1.5° C.20.57 20.62 20.56 20.67 20.65 20.61 Thawed at −3° C. 23.53 23.69 23.6323.60 23.52 23.59 Thawed at −4° C. 49.34 50.32 49.45 48.83 50.47 49.68300 g Thawed at the temper- 17.13 17.03 17.14 17.09 17.00 17.08 aturelarger than 0° C. Thawed at 0° C. 18.55 18.63 18.67 18.64 18.57 18.61Thawed at −1.5° C. 20.68 20.56 20.54 20.58 20.55 20.58 Thawed at −3° C.23.69 23.61 23.58 23.63 23.54 23.61 Thawed at −4° C. 48.62 49.23 49.9849.01 49.59 49.28 400 g Thawed at the temper- 17.17 17.12 17.08 17.1717.12 17.13 ature larger than 0° C. Thawed at 0° C. 18.60 18.52 18.5818.54 18.59 18.57 Thawed at −1.5° C. 20.64 20.66 20.58 20.67 20.56 20.62Thawed at −3° C. 23.53 23.60 23.66 23.59 23.68 23.61 Thawed at −4° C.49.49 49.17 49.50 49.21 49.80 49.43 500 g Thawed at the temper- 17.1417.02 17.14 17.05 17.14 17.10 ature larger than 0° C. Thawed at 0° C.18.59 18.64 18.51 18.54 18.58 18.57 Thawed at −1.5° C. 20.50 20.53 20.5620.70 20.56 20.57 Thawed at −3° C. 23.67 23.53 23.63 23.68 23.57 23.62Thawed at −4° C. 48.92 48.90 49.90 48.74 49.89 49.27

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 18.

TABLE 18 fish parallel parallel parallel parallel parallel Mean 1 2 3 45 value 100 g Thawed at the temperature 15.56 15.54 15.55 15.70 15.6215.59 larger than 0° C. Thawed at 0° C. 17.51 17.62 17.64 17.61 17.5517.59 Thawed at −1.5° C. 19.58 19.72 19.51 19.65 19.60 19.61 Thawed at−3° .C 24.62 24.72 24.78 24.77 24.62 24.70 Thawed at −4° C. 47.39 46.2446.25 45.65 47.18 46.54 200 g Thawed at the temperature 15.60 15.5215.68 15.50 15.63 15.59 larger than 0° C. Thawed at 0° C. 17.70 17.5317.55 17.50 17.69 17.60 Thawed at −1.5° C. 19.74 19.57 19.62 19.53 19.6819.63 Thawed at −3° C. 24.70 24.70 24.74 24.51 24.76 24.68 Thawed at −4°C. 47.44 47.28 46.12 46.24 46.94 46.80 300 g Thawed at the temperature15.59 15.55 15.66 15.55 15.51 15.57 larger than 0° C. Thawed at 0° C.17.52 17.67 17.64 17.51 17.62 17.59 Thawed at −1.5° C. 19.59 19.64 19.5919.62 19.59 19.61 Thawed at −3° C. 24.50 24.79 24.55 24.51 24.70 24.61Thawed at −4° C. 45.74 46.79 45.86 45.85 45.65 45.98 400 g Thawed at thetemperature 15.57 15.61 15.64 15.66 15.59 15.61 larger than 0° C. Thawedat 0° C. 17.64 17.53 17.67 17.68 17.65 17.63 Thawed at −1.5° C. 19.6019.51 19.50 19.64 19.68 19.59 Thawed at −3° C. 24.51 24.68 24.60 24.5724.50 24.57 Thawed at −4° C. 46.81 46.00 47.08 46.93 46.03 46.57 500 gThawed at the temperature 15.63 15.69 15.63 15.50 15.62 15.61 largerthan 0° C. Thawed at 0° C. 17.53 17.55 17.61 17.53 17.51 17.55 Thawed at−1.5° C. 19.60 19.74 19.54 19.74 19.70 19.66 Thawed at −3° C. 24.5824.57 24.51 24.80 24.55 24.60 Thawed at −4° C. 47.06 47.20 45.93 45.6646.63 46.50

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 19.

TABLE 19 chicken parallel parallel parallel parallel parallel Mean 1 2 34 5 value 100 g Thawed at the temperature 16.61 16.51 16.65 16.55 16.5616.58 larger than 0° C. Thawed at 0° C. 18.53 18.52 18.52 18.68 18.6918.59 Thawed at −1.5° C. 20.23 20.21 20.09 20.06 20.23 20.16 Thawed at−3° C. 23.19 23.11 23.15 23.11 23.13 23.14 Thawed at −4° C. 43.48 44.7443.25 43.53 44.89 43.98 200 g Thawed at the temperature 16.67 16.5116.61 16.54 16.52 16.57 larger than 0° C. Thawed at 0° C. 18.66 18.5818.54 18.67 18.69 18.63 Thawed at −1.5° C. 20.24 20.07 20.26 20.04 20.0220.13 Thawed at −3° C. 23.28 23.20 23.24 23.26 23.29 23.26 Thawed at −4°C. 43.64 44.85 44.21 44.42 44.96 44.42 300 g Thawed at the temperature16.61 16.63 16.67 16.69 16.67 16.65 larger than 0° C. Thawed at 0° C.18.60 18.57 18.66 18.58 18.64 18.61 Thawed at −1.5° C. 20.29 20.25 20.0420.20 20.02 20.16 Thawed at −3° C. 23.28 23.03 23.03 23.01 23.15 23.10Thawed at −4° C. 44.21 44.49 44.57 43.77 44.39 44.29 400 g Thawed at thetemperature 16.56 16.61 16.63 16.57 16.68 16.61 larger than 0° C. Thawedat 0° C. 18.62 18.67 18.62 18.70 18.51 18.62 Thawed at −1.5° C. 20.1820.18 20.07 20.02 20.30 20.15 Thawed at −3° C. 23.19 23.08 23.04 23.2123.23 23.15 Thawed at −4° C. 44.97 43.31 44.48 44.93 43.31 44.20 500 gThawed at the temperature 16.64 16.68 16.56 16.55 16.63 16.61 largerthan 0° C. Thawed at 0° C. 18.68 18.66 18.64 18.61 18.60 18.64 Thawed at−1.5° C. 20.21 20.13 20.22 20.15 20.22 20.19 Thawed at −3° C. 23.1723.12 23.03 23.15 23.01 23.09 Thawed at −4° C. 43.55 43.79 44.47 43.2544.26 43.86

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 20.

TABLE 20 beef parallel parallel parallel parallel parallel Mean 1 2 3 45 value 100 g Thawed at the temperature 15.13 15.18 15.01 15.08 15.1215.10 larger than 0° C. Thawed at 0° C. 17.61 17.55 17.53 17.53 17.6017.56 Thawed at −1.5° C. 19.65 19.61 19.70 19.66 19.60 19.64 Thawed at−3° C. 22.52 22.65 22.71 22.71 22.52 22.62 Thawed at −4° C. 51.47 50.3651.21 51.94 50.04 51.01 200 g Thawed at the temperature 15.12 15.0915.05 15.03 15.09 15.08 larger than 0° C. Thawed at 0° C. 17.52 17.5717.65 17.59 17.61 17.59 Thawed at −1.5° C. 19.71 19.74 19.50 19.66 19.6219.65 Thawed at −3° C. 22.58 22.59 22.51 22.51 22.68 22.57 Thawed at −4°C. 50.25 51.79 50.25 50.25 50.64 50.64 300 g Thawed at the temperature15.13 15.07 15.01 15.15 15.12 15.10 larger than 0° C. Thawed at 0° C.17.58 17.59 17.56 17.57 17.65 17.59 Thawed at −1.5° C. 19.67 19.53 19.6219.75 19.61 19.63 Thawed at −3° C. 22.61 22.76 22.63 22.67 22.68 22.67Thawed at −4° C. 50.27 51.60 50.21 50.86 51.65 50.92 400 g Thawed at thetemperature 15.18 15.07 15.13 15.07 15.04 15.10 larger than 0° C. Thawedat 0° C. 17.67 17.66 17.53 17.52 17.61 17.60 Thawed at −1.5° C. 19.6219.56 19.72 19.80 19.60 19.66 Thawed at −3° C. 22.75 22.76 22.66 22.7722.55 22.70 Thawed at −4° C. 50.00 51.24 51.77 50.60 50.94 50.91 500 gThawed at the temperature 15.01 15.06 15.05 15.14 15.15 15.08 largerthan 0° C. Thawed at 0° C. 17.69 17.65 17.66 17.61 17.51 17.62 Thawed at−1.5° C. 19.57 19.62 19.50 19.62 19.71 19.60 Thawed at −3° C. 22.7722.79 22.71 22.60 22.67 22.71 Thawed at −4° C. 50.85 51.83 50.57 50.4250.80 50.89

2. Experiment results. FIG. 8(a) is a diagram drawn according to eachgroup of mean values in Table 17. FIG. 8(b) is a diagram drawn accordingto each group of mean values in Table 18. FIG. 8(c) is a diagram drawnaccording to each group of mean values in Table 19. FIG. 8(d) is adiagram drawn according to each group of mean values in Table 20. It canbe known from FIG. 8(a), FIG. 8(b), FIG. 8(c), and FIG. 8(d) that, afterthawing, the shear force varies with the kind of the food, the weight ofthe food, and the temperature at thawing endpoint. The shear forces areslightly increased when the temperature of the food after thawing ismaintained in −3° C.˜0° C. relative to that when the temperature of thefood after thawing is larger than 0° C., but are significantly smallerthan that when the temperature of the food after thawing is about −4° C.Therefore, the thawed food is easier to cut.

In embodiment 6, yellowness of the food thawed at −3° C.˜0° C. isanalyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at a temperature larger than 0°C., thawed at 0° C., thawed at −1.5° C., thawed at −3° C., and thawed at−4° C.). And then, yellowness of pork tenderloin of 100 g, 200 g, 300 g,400 g, and 500 g respectively thawed at different thawing endpoints(i.e. thawed at the temperature larger than 0° C., thawed at 0° C.,thawed at −1.5° C., thawed at −3° C., and thawed at −4° C.) are measuredby a color difference meter respectively. Experimental data of 5parallel experiments are selected from a plurality of experiments by theinventors and shown in Table 21.

TABLE 21 pork tenderloin parallel parallel parallel parallel parallelMean 1 2 3 4 5 value 100 g Thawed at the temperature 11.52 11.60 11.6211.59 11.68 11.60 larger than 0° C. Thawed at 0° C. 3.82 3.88 3.91 3.903.91 3.88 Thawed at −1.5° C. 3.94 3.92 3.96 3.90 3.95 3.93 Thawed at −3°C. 3.82 3.92 3.88 3.96 3.88 3.89 Thawed at −4° C. 3.90 3.81 3.96 3.923.83 3.88 200 g Thawed at the temperature 11.61 11.51 11.60 11.58 11.5611.57 larger than 0° C. Thawed at 0° C. 3.82 3.82 3.81 4.00 3.85 3.86Thawed at −1.5° C. 3.95 3.97 3.95 3.89 3.89 3.93 Thawed at −3° C. 3.893.99 3.93 3.91 3.93 3.93 Thawed at −4° C. 3.93 3.92 3.89 3.86 3.90 3.90300 g Thawed at the temperature 11.54 11.54 11.52 11.59 11.61 11.56larger than 0° C. Thawed at 0° C. 3.84 3.99 3.95 3.99 3.89 3.93 Thawedat −1.5° C. 3.86 3.90 3.82 3.80 3.89 3.86 Thawed at −3° C. 3.97 3.883.82 3.97 3.86 3.90 Thawed at −4° C. 3.86 3.97 3.95 3.85 3.97 3.92 400 gThawed at the temperature 11.65 11.62 11.53 11.52 11.52 11.57 largerthan 0° C. Thawed at 0° C. 3.97 3.91 3.88 3.96 3.87 3.92 Thawed at −1.5°C. 3.92 3.80 3.86 3.89 3.98 3.89 Thawed at −3° C. 3.97 3.92 3.89 3.893.82 3.90 Thawed at −4° C. 3.84 3.91 3.83 3.96 3.89 3.89 500 g Thawed atthe temperature 11.51 11.59 11.68 11.65 11.65 11.62 larger than 0° C.Thawed at 0° C. 3.82 3.97 3.96 3.82 3.88 3.89 Thawed at −1.5° C. 3.893.87 3.89 3.81 3.89 3.87 Thawed at −3° C. 3.92 3.97 3.83 3.93 3.96 3.92Thawed at −4° C. 3.95 3.96 3.83 3.86 3.80 3.88

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 22.

TABLE 22 fish parallel parallel parallel parallel parallel Mean 1 2 3 45 value 100 g Thawed at the temperature 10.55 10.52 10.58 10.64 10.6010.58 larger than 0° C. Thawed at 0° C. 2.59 2.53 2.65 2.61 2.56 2.59Thawed at −1.5° C. 2.60 2.61 2.52 2.66 2.51 2.58 Thawed at −3° C. 2.682.65 2.54 2.67 2.55 2.62 Thawed at −4° C. 2.65 2.50 2.66 2.58 2.53 2.58200 g Thawed at the temperature 10.69 10.56 10.69 10.55 10.56 10.61larger than 0° C. Thawed at 0° C. 2.58 2.58 2.54 2.66 2.62 2.59 Thawedat −1.5° C. 2.61 2.59 2.69 2.59 2.55 2.61 Thawed at −3° C. 2.60 2.682.63 2.52 2.53 2.59 Thawed at −4° C. 2.54 2.60 2.54 2.57 2.51 2.55 300 gThawed at the temperature 10.58 10.57 10.61 10.67 10.62 10.61 largerthan 0° C. Thawed at 0° C. 2.55 2.65 2.70 2.60 2.64 2.63 Thawed at −1.5°C. 2.51 2.64 2.64 2.55 2.65 2.60 Thawed at −3° C. 2.66 2.68 2.60 2.522.55 2.60 Thawed at −4° C. 2.67 2.66 2.51 2.53 2.56 2.58 400 g Thawed atthe temperature 10.64 10.69 10.67 10.64 10.63 10.65 larger than 0° C.Thawed at 0° C. 2.65 2.60 2.63 2.68 2.57 2.62 Thawed at −1.5° C. 2.612.61 2.58 2.65 2.56 2.60 Thawed at −3° C. 2.66 2.67 2.66 2.67 2.67 2.67Thawed at −4° C. 2.67 2.65 2.58 2.60 2.58 2.62 500 g Thawed at thetemperature 10.66 10.60 10.68 10.61 10.51 10.61 larger than 0° C. Thawedat 0° C. 2.53 2.54 2.65 2.55 2.66 2.58 Thawed at −1.5° C. 2.67 2.53 2.702.58 2.51 2.60 Thawed at −3° C. 2.50 2.57 2.53 2.59 2.52 2.54 Thawed at−4° C. 2.52 2.68 2.53 2.67 2.66 2.61

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 23.

TABLE 23 chicken parallel parallel parallel parallel parallel Mean 1 2 34 5 value 100 g Thawed at the temperature 13.71 13.72 13.61 13.61 13.7613.68 larger than 0° C. Thawed at 0° C. 4.23 4.15 4.14 4.19 4.26 4.20Thawed at −1.5° C. 4.16 4.13 4.26 4.25 4.19 4.20 Thawed at −3° C. 4.244.21 4.15 4.18 4.17 4.19 Thawed at −4° C. 4.19 4.13 4.14 4.15 4.12 4.15200 g Thawed at the temperature 13.61 13.76 13.75 13.74 13.66 13.70larger than 0° C. Thawed at 0° C. 4.19 4.11 4.16 4.19 4.12 4.15 Thawedat −1.5° C. 4.17 4.22 4.22 4.13 4.12 4.17 Thawed at −3° C. 4.16 4.284.16 4.18 4.21 4.20 Thawed at −4° C. 4.13 4.20 4.29 4.23 4.26 4.22 300 gThawed at the temperature 13.68 13.62 13.74 13.68 13.73 13.69 largerthan 0° C. Thawed at 0° C. 4.26 4.14 4.19 4.21 4.25 4.21 Thawed at −1.5°C. 4.20 4.26 4.25 4.30 4.19 4.24 Thawed at −3° C. 4.10 4.29 4.19 4.134.16 4.17 Thawed at −4° C. 4.24 4.13 4.18 4.22 4.21 4.20 400 g Thawed atthe temperature 13.63 13.77 13.79 13.79 13.65 13.73 larger than 0° C.Thawed at 0° C. 4.25 4.11 4.22 4.21 4.17 4.19 Thawed at −1.5° C. 4.264.25 4.22 4.15 4.27 4.23 Thawed at −3° C. 4.18 4.15 4.19 4.10 4.14 4.15Thawed at −4° C. 4.25 4.11 4.27 4.18 4.25 4.21 500 g Thawed at thetemperature 13.74 13.73 13.70 13.61 13.64 13.69 larger than 0° C. Thawedat 0° C. 4.21 4.11 4.12 4.10 4.25 4.16 Thawed at −1.5° C. 4.25 4.12 4.214.15 4.13 4.17 Thawed at −3° C. 4.25 4.19 4.14 4.16 4.27 4.20 Thawed at−4° C. 4.20 4.27 4.19 4.28 4.19 4.23

(4) Experiment on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 24.

TABLE 24 beef parallel parallel parallel parallel parallel Mean 1 2 3 45 value 100 g Thawed at the temperature 11.01 11.14 11.04 11.04 11.1311.07 larger than 0° C. Thawed at 0° C. 2.04 2.08 2.05 2.07 2.07 2.06Thawed at −1.5° C. 2.01 2.15 2.18 2.12 2.05 2.10 Thawed at −3° C. 2.162.05 2.13 2.17 2.06 2.11 Thawed at −4° C. 2.09 2.14 2.10 2.15 2.11 2.12200 g Thawed at the temperature 11.03 11.15 11.02 11.12 11.12 11.09larger than 0° C. Thawed at 0° C. 2.01 2.06 2.12 2.15 2.01 2.07 Thawedat −1.5° C. 2.08 2.06 2.02 2.05 2.16 2.07 Thawed at −3° C. 2.13 2.032.04 2.09 2.16 2.09 Thawed at −4° C. 2.17 2.13 2.06 2.07 2.07 2.10 300 gThawed at the temperature 11.09 11.04 11.17 11.17 11.12 11.12 largerthan 0° C. Thawed at 0° C. 2.13 2.03 2.08 2.04 2.07 2.07 Thawed at −1.5°C. 2.15 2.18 2.04 2.10 2.05 2.10 Thawed at −3° C. 2.11 2.06 2.03 2.012.07 2.05 Thawed at −4° C. 2.02 2.12 2.19 2.02 2.19 2.11 400 g Thawed atthe temperature 11.14 11.16 11.18 11.07 11.02 11.12 larger than 0° C.Thawed at 0° C. 2.19 2.14 2.15 2.18 2.03 2.14 Thawed at −1.5° C. 2.082.03 2.17 2.06 2.08 2.08 Thawed at −3° C. 2.07 2.07 2.05 2.11 2.00 2.06Thawed at −4° C. 2.10 2.06 2.09 2.17 2.15 2.12 500 g Thawed at thetemperature 11.00 11.19 11.01 11.17 11.04 11.08 larger than 0° C. Thawedat 0° C. 2.15 2.11 2.08 2.17 2.10 2.12 Thawed at −1.5° C. 2.12 2.10 2.172.02 2.12 2.10 Thawed at −3° C. 2.05 2.07 2.06 2.00 2.04 2.04 Thawed at−4° C. 2.15 2.04 2.15 2.02 2.13 2.10

2. Experiment results. FIG. 9(a) is a diagram drawn according to eachgroup of mean values in Table 21. FIG. 9(b) is a diagram drawn accordingto each group of mean values in Table 22. FIG. 9(c) is a diagram drawnaccording to each group of mean values in Table 23. FIG. 9(d) is adiagram drawn according to each group of mean values in Table 24. It canbe known from FIG. 9(a), FIG. 9(b), FIG. 9(c) and FIG. 9(d) that, afterthawing, the yellowness varies with the kind of the food, the weight ofthe food, and the temperature at thawing endpoint. The yellowness issignificantly increased when the temperature of the food after thawingis above 0° C., relative to that when the temperature of the food afterthawing is maintained in −3° C.˜0° C., which indicates that parts of thefood has been discolored and has been cooked.

In embodiment 7, aerobic plate counts of food thawed at −3° C.˜0° C. areanalyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at a temperature larger than 0°C., thawed at 0° C., thawed at −1.5° C., thawed at −3° C., and thawed at−4° C.). And then, aerobic plate counts of pork tenderloin of 100 g, 200g, 300 g, 400 g, and 500 g respectively thawed at different thawingendpoints (i.e. thawed at the temperature larger than 0° C., thawed at0° C., thawed at −1.5° C., thawed at −3° C., and thawed at −4° C.) aremeasured by a diluted cultivation counting method respectively.Experimental data of 5 parallel experiments are selected from aplurality of experiments by the inventors and shown in Table 25.

TABLE 25 pork tenderloin Mean parallel 1 parallel 2 parallel 3 parallel4 parallel 5 value 100 g Thawed at the temperature 2.50E+05 2.60E+052.56E+05 2.63E+05 2.56E+05 2.57E+05 larger than 0° C. Thawed at 0° C.5.64E+04 5.78E+04 5.78E+04 5.67E+04 5.69E+04 5.71E+04 Thawed at −1.5° C.5.62E+04 5.71E+04 5.68E+04 5.65E+04 5.64E+04 5.66E+04 Thawed at −3° C.5.77E+04 5.70E+04 5.70E+04 5.79E+04 5.64E+04 5.72E+04 Thawed at −4° C.5.67E+04 5.71E+04 5.66E+04 5.76E+04 5.66E+04 5.69E+04 200 g Thawed atthe temperature 2.51E+05 2.69E+05 2.63E+05 2.67E+05 2.53E+05 2.61E+05larger than 0° C. Thawed at 0° C. 5.77E+04 5.65E+04 5.80E+04 5.66E+045.75E+04 5.72E+04 Thawed at −1.5° C. 5.72E+04 5.72E+04 5.78E+04 5.64E+045.78E+04 5.73E+04 Thawed at −3° C. 5.72E+04 5.67E+04 5.63E+04 5.78E+045.65E+04 5.69E+04 Thawed at −4° C. 5.78E+04 5.74E+04 5.73E+04 5.80E+045.75E+04 5.76E+04 300 g Thawed at the temperature 2.55E+05 2.70E+052.54E+05 2.56E+05 2.55E+05 2.58E+05 larger than 0° C. Thawed at 0° C.5.61E+04 5.60E+04 5.70E+04 5.79E+04 5.62E+04 5.66E+04 Thawed at −1.5° C.5.64E+04 5.76E+04 5.72E+04 5.65E+04 5.68E+04 5.69E+04 Thawed at −3° C.5.74E+04 5.61E+04 5.63E+04 5.79E+04 5.65E+04 5.69E+04 Thawed at −4° C.5.62E+04 5.61E+04 5.69E+04 5.76E+04 5.79E+04 5.69E+04 400 g Thawed atthe temperature 2.54E+05 2.54E+05 2.52E+05 2.54E+05 2.54E+05 2.54E+05larger than 0° C. Thawed at 0° C. 5.62E+04 5.72E+04 5.75E+04 5.75E+045.79E+04 5.73E+04 Thawed at −1.5° C. 5.71E+04 5.76E+04 5.66E+04 5.66E+045.69E+04 5.70E+04 Thawed at −3° C. 5.65E+04 5.73E+04 5.80E+04 5.74E+045.75E+04 5.73E+04 Thawed at −4° C. 5.69E+04 5.68E+04 5.72E+04 5.72E+045.60E+04 5.68E+04 500 g Thawed at the temperature 2.62E+05 2.52E+052.65E+05 2.63E+05 2.56E+05 2.60E+05 larger than 0° C. Thawed at 0° C.5.78E+04 5.77E+04 5.74E+04 5.63E+04 5.67E+04 5.72E+04 Thawed at −1.5° C.5.64E+04 5.60E+04 5.64E+04 5.79E+04 5.62E+04 5.66E+04 Thawed at −3° C.5.78E+04 5.69E+04 5.77E+04 5.61E+04 5.69E+04 5.71E+04 Thawed at −4° C.5.69E+04 5.64E+04 5.77E+04 5.79E+04 5.75E+04 5.73E+04

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 26.

TABLE 26 fish Mean parallel 1 parallel 2 parallel 3 parallel 4 parallel5 value 100 g Thawed at the temperature 1.75E+05 1.62E+05 1.71E+051.77E+05 1.74E+05 1.72E+05 larger than 0° C. Thawed at 0° C. 6.11E+046.10E+04 6.17E+04 6.01E+04 6.03E+04 6.08E+04 Thawed at −1.5° C. 6.07E+046.06E+04 6.06E+04 6.00E+04 6.04E+04 6.05E+04 Thawed at −3° C. 6.05E+046.10E+04 6.08E+04 6.01E+04 6.04E+04 6.06E+04 Thawed at −4° C. 6.11E+046.10E+04 6.17E+04 6.03E+04 6.01E+04 6.08E+04 200 g Thawed at thetemperature 1.61E+05 1.66E+05 1.74E+05 1.79E+05 1.61E+05 1.68E+05 largerthan 0° C. Thawed at 0° C. 6.19E+04 6.01E+04 6.08E+04 6.12E+04 6.05E+046.09E+04 Thawed at −1.5° C. 6.09E+04 6.03E+04 6.11E+04 6.16E+04 6.08E+046.09E+04 Thawed at −3° C. 6.10E+04 6.08E+04 6.19E+04 6.07E+04 6.08E+046.10E+04 Thawed at −4° C. 6.01E+04 6.18E+04 6.01E+04 6.12E+04 6.20E+046.10E+04 300 g Thawed at the temperature 1.78E+05 1.68E+05 1.61E+051.68E+05 1.77E+05 1.71E+05 larger than 0° C. Thawed at 0° C. 6.16E+046.14E+04 6.02E+04 6.09E+04 6.12E+04 6.11E+04 Thawed at −1.5° C. 6.06E+046.09E+04 6.12E+04 6.16E+04 6.06E+04 6.10E+04 Thawed at −3° C. 6.03E+046.12E+04 6.05E+04 6.20E+04 6.14E+04 6.11E+04 Thawed at −4° C. 6.09E+046.06E+04 6.07E+04 6.18E+04 6.16E+04 6.11E+04 400 g Thawed at thetemperature 1.72E+05 1.74E+05 1.77E+05 1.79E+05 1.66E+05 1.74E+05 largerthan 0° C. Thawed at 0° C. 6.13E+04 6.00E+04 6.15E+04 6.10E+04 6.08E+046.09E+04 Thawed at −1.5° C. 6.19E+04 6.08E+04 6.07E+04 6.00E+04 6.03E+046.08E+04 Thawed at −3° C. 6.18E+04 6.11E+04 6.10E+04 6.01E+04 6.17E+046.11E+04 Thawed at −4° C. 6.10E+04 6.06E+04 6.06E+04 6.12E+04 6.12E+046.09E+04 500 g Thawed at the temperature 1.80E+05 1.68E+05 1.65E+051.67E+05 1.62E+05 1.68E+05 larger than 0° C. Thawed at 0° C. 6.19E+046.07E+04 6.17E+04 6.18E+04 6.17E+04 6.16E+04 Thawed at −1.5° C. 6.09E+046.11E+04 6.03E+04 6.13E+04 6.19E+04 6.11E+04 Thawed at −3° C. 6.19E+046.19E+04 6.08E+04 6.06E+04 6.02E+04 6.11E+04 Thawed at −4° C. 6.14E+046.06E+04 6.12E+04 6.19E+04 6.14E+04 6.13E+04

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 27.

TABLE 27 chicken Mean parallel 1 parallel 2 parallel 3 parallel 4parallel 5 value 100 g Thawed at the temperature 3.02E+05 3.02E+053.20E+05 3.13E+05 3.12E+05 3.10E+05 larger than 0° C. Thawed at 0° C.7.17E+04 7.00E+04 7.03E+04 7.10E+04 7.17E+04 7.10E+04 Thawed at −1.5° C.7.14E+04 7.08E+04 7.18E+04 7.15E+04 7.10E+04 7.13E+04 Thawed at −3° C.7.13E+04 7.03E+04 7.14E+04 7.17E+04 7.02E+04 7.10E+04 Thawed at −4° C.7.06E+04 7.13E+04 7.16E+04 7.04E+04 7.06E+04 7.09E+04 200 g Thawed atthe temperature 3.04E+05 3.07E+05 3.17E+05 3.01E+05 3.16E+05 3.09E+05larger than 0° C. Thawed at 0° C. 7.06E+04 7.06E+04 7.05E+04 7.17E+047.06E+04 7.08E+04 Thawed at −1.5° C. 7.05E+04 7.08E+04 7.04E+04 7.15E+047.02E+04 7.07E+04 Thawed at −3° C. 7.03E+04 7.13E+04 7.18E+04 7.15E+047.11E+04 7.12E+04 Thawed at −4° C. 7.09E+04 7.19E+04 7.12E+04 7.06E+047.02E+04 7.10E+04 300 g Thawed at the temperature 3.05E+05 3.11E+053.05E+05 3.14E+05 3.10E+05 3.09E+05 larger than 0° C. Thawed at 0° C.7.20E+04 7.18E+04 7.05E+04 7.06E+04 7.16E+04 7.13E+04 Thawed at −1.5° C.7.20E+04 7.15E+04 7.16E+04 7.07E+04 7.03E+04 7.12E+04 Thawed at −3° C.7.19E+04 7.05E+04 7.05E+04 7.05E+04 7.11E+04 7.09E+04 Thawed at −4° C.7.08E+04 7.08E+04 7.06E+04 7.17E+04 7.05E+04 7.09E+04 400 g Thawed atthe temperature 3.11E+05 3.10E+05 3.18E+05 3.07E+05 3.06E+05 3.10E+05larger than 0° C. Thawed at 0° C. 7.03E+04 7.02E+04 7.04E+04 7.02E+047.07E+04 7.04E+04 Thawed at −1.5° C. 7.13E+04 7.17E+04 7.13E+04 7.15E+047.18E+04 7.15E+04 Thawed at −3° C. 7.05E+04 7.17E+04 7.09E+04 7.07E+047.18E+04 7.11E+04 Thawed at −4° C. 7.11E+04 7.15E+04 7.18E+04 7.16E+047.03E+04 7.13E+04 500 g Thawed at the temperature 3.01E+05 3.16E+053.02E+05 3.06E+05 3.15E+05 3.08E+05 larger than 0° C. Thawed at 0° C.7.00E+04 7.10E+04 7.12E+04 7.15E+04 7.02E+04 7.08E+04 Thawed at −1.5° C.7.01E+04 7.12E+04 7.00E+04 7.17E+04 7.05E+04 7.07E+04 Thawed at −3° C.7.18E+04 7.01E+04 7.14E+04 7.05E+04 7.02E+04 7.08E+04 Thawed at −4° C.7.03E+04 7.07E+04 7.20E+04 7.19E+04 7.12E+04 7.12E+04

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 28.

TABLE 28 beef Mean parallel 1 parallel 2 parallel 3 parallel 4 parallel5 value 100 g Thawed at the temperature 1.11E+05 1.13E+05 1.09E+051.20E+05 1.09E+05 1.12E+05 larger than 0° C. Thawed at 0° C. 4.18E+044.17E+04 4.15E+04 4.12E+04 4.11E+04 4.15E+04 Thawed at −1.5° C. 4.18E+044.16E+04 4.05E+04 4.11E+04 4.17E+04 4.13E+04 Thawed at −3° C. 4.09E+044.10E+04 4.16E+04 4.15E+04 4.17E+04 4.14E+04 Thawed at −4° C. 4.07E+044.14E+04 4.15E+04 4.00E+04 4.18E+04 4.11E+04 200 g Thawed at thetemperature 1.19E+05 1.01E+05 1.02E+05 1.12E+05 1.11E+05 1.09E+05 largerthan 0° C. Thawed at 0° C. 4.11E+04 4.05E+04 4.10E+04 4.10E+04 4.19E+044.11E+04 Thawed at −1.5° C. 4.11E+04 4.13E+04 4.03E+04 4.19E+04 4.18E+044.13E+04 Thawed at −3° C. 4.01E+04 4.09E+04 4.20E+04 4.02E+04 4.04E+044.07E+04 Thawed at −4° C. 4.00E+04 4.00E+04 4.15E+04 4.14E+04 4.04E+044.07E+04 300 g Thawed at the temperature 1.19E+05 1.09E+05 1.16E+051.17E+05 1.06E+05 1.13E+05 larger than 0° C. Thawed at 0° C. 4.11E+044.20E+04 4.05E+04 4.08E+04 4.15E+04 4.12E+04 Thawed at −1.5° C. 4.11E+044.01E+04 4.10E+04 4.09E+04 4.06E+04 4.08E+04 Thawed at −3° C. 4.00E+044.06E+04 4.01E+04 4.02E+04 4.13E+04 4.04E+04 Thawed at −4° C. 4.19E+044.12E+04 4.05E+04 4.00E+04 4.08E+04 4.09E+04 400 g Thawed at thetemperature 1.15E+05 1.09E+05 1.14E+05 1.00E+05 1.18E+05 1.11E+05 largerthan 0° C. Thawed at 0° C. 4.11E+04 4.14E+04 4.03E+04 4.10E+04 4.05E+044.08E+04 Thawed at −1.5° C. 4.03E+04 4.20E+04 4.05E+04 4.01E+04 4.11E+044.08E+04 Thawed at −3° C. 4.10E+04 4.01E+04 4.12E+04 4.02E+04 4.01E+044.05E+04 Thawed at −4° C. 4.08E+04 4.16E+04 4.12E+04 4.01E+04 4.06E+044.09E+04 500 g Thawed at the temperature 1.13E+05 1.13E+05 1.13E+051.19E+05 1.11E+05 1.14E+05 larger than 0° C. Thawed at 0° C. 4.10E+044.12E+04 4.08E+04 4.00E+04 4.06E+04 4.07E+04 Thawed at −1.5° C. 4.09E+044.02E+04 4.15E+04 4.06E+04 4.02E+04 4.07E+04 Thawed at −3° C. 4.02E+044.00E+04 4.04E+04 4.12E+04 4.08E+04 4.05E+04 Thawed at −4° C. 4.15E+044.14E+04 4.18E+04 4.14E+04 4.06E+04 4.13E+04

2. Experiment results. FIG. 10(a) is a diagram drawn according to eachgroup of mean values in Table 25. FIG. 10(b) is a diagram drawnaccording to each group of mean values in Table 26. FIG. 10(c) is adiagram drawn according to each group of mean values in Table 27. FIG.10(d) is a diagram drawn according to each group of mean values in Table28. It can be known from FIG. 10(a), FIG. 10(b), FIG. 10(c) and FIG.10(d) that, after thawing, the aerobic plate count varies with the kindof the food, the weight of the food, and the temperature at thawingendpoint. When the temperature of the food after thawing is maintainedin −3° C.˜0° C., the aerobic plate counts are significantly less thanthat when the temperature of the food after thawing is larger than 0° C.This is because that the microbial propagation is slow when thetemperature after thawing is lower. As a result, the thawed food ishealthier.

In embodiment 8, thawing speeds of food thawed at −3° C.˜0° C. areanalyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at a temperature larger than 0°C., thawed at 0° C., thawed at −1.5° C., thawed at −3° C., and thawed at−4° C.). And then, the thawing speeds of pork tenderloin of 100 g, 200g, 300 g, 400 g, and 500 g respectively thawed at different thawingendpoints (i.e. thawed at the temperature larger than 0° C., thawed at0° C., thawed at −1.5° C., thawed at −3° C., and thawed at −4° C.) aremeasured according to the period of time used during the thawing.Experimental data of 5 parallel experiments are selected from aplurality of experiments by the inventors and shown in Table 29.

TABLE 29 pork tenderloin parallel parallel parallel parallel parallelMean 1 2 3 4 5 value 100 g Thawed at the temperature 96 96 96 96 96 96larger than 0° C. Thawed at 0° C. 60 60 60 60 60 60 Thawed at −1.5° C.60 60 60 60 60 60 Thawed at −3° C. 60 60 60 60 60 60 Thawed at −4° C. 6060 60 60 60 60 200 g Thawed at the temperature 192 192 192 192 192 192larger than 0° C. Thawed at 0° C. 120 120 120 120 120 120 Thawed at−1.5° C. 120 120 120 120 120 120 Thawed at −3° C. 120 120 120 120 120120 Thawed at −4° C. 120 120 120 120 120 120 300 g Thawed at thetemperature 288 288 288 288 288 288 larger than 0° C. Thawed at 0° C.180 180 180 180 180 180 Thawed at −1.5° C. 180 180 180 180 180 180Thawed at −3° C. 180 180 180 180 180 180 Thawed at −4° C. 180 180 180180 180 180 400 g Thawed at the temperature 384 384 384 384 384 384larger than 0° C. Thawed at 0° C. 240 240 240 240 240 240 Thawed at−1.5° C. 240 240 240 240 240 240 Thawed at −3° C. 240 240 240 240 240240 Thawed at −4° C. 240 240 240 240 240 240 500 g Thawed at thetemperature 480 480 480 480 480 480 larger than 0° C. Thawed at 0° C.300 300 300 300 300 300 Thawed at −1.5° C. 300 300 300 300 300 300Thawed at −3° C. 300 300 300 300 300 300 Thawed at −4° C. 300 300 300300 300 300

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 30.

TABLE 30 fish parallel parallel parallel parallel parallel Mean 1 2 3 45 value 100 g Thawed at the temperature 96 96 96 96 96 96 larger than 0°C. Thawed at 0° C. 60 60 60 60 60 60 Thawed at −1.5° C. 60 60 60 60 6060 Thawed at −3° C. 60 60 60 60 60 60 Thawed at −4° C. 60 60 60 60 60 60200 g Thawed at the temperature 192 192 192 192 192 192 larger than 0°C. Thawed at 0° C. 120 120 120 120 120 120 Thawed at −1.5° C. 120 120120 120 120 120 Thawed at −3° C. 120 120 120 120 120 120 Thawed at −4°C. 120 120 120 120 120 120 300 g Thawed at the temperature 288 288 288288 288 288 larger than 0° C. Thawed at 0° C. 180 180 180 180 180 180Thawed at −1.5° C. 180 180 180 180 180 180 Thawed at −3° C. 180 180 180180 180 180 Thawed at −4° C. 180 180 180 180 180 180 400 g Thawed at thetemperature 384 384 384 384 384 384 larger than 0° C. Thawed at 0° C.240 240 240 240 240 240 Thawed at −1.5° C. 240 240 240 240 240 240Thawed at −3° C. 240 240 240 240 240 240 Thawed at −4° C. 240 240 240240 240 240 500 g Thawed at the temperature 480 480 480 480 480 480larger than 0° C. Thawed at 0° C. 300 300 300 300 300 300 Thawed at−1.5° C. 300 300 300 300 300 300 Thawed at −3° C. 300 300 300 300 300300 Thawed at −4° C. 300 300 300 300 300 300

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 31.

TABLE 31 chicken Mean parallel 1 parallel 2 parallel 3 parallel 4parallel 5 value 100 g Thawed at the temperature 96 96 96 96 96 96larger than 0° C. Thawed at 0° C. 60 60 60 60 60 60 Thawed at −1.5° C.60 60 60 60 60 60 Thawed at −3° C. 60 60 60 60 60 60 Thawed at −4° C. 6060 60 60 60 60 200 g Thawed at the temperature 192 192 192 192 192 192larger than 0° C. Thawed at 0° C. 120 120 120 120 120 120 Thawed at−1.5° C. 120 120 120 120 120 120 Thawed at −3° C. 120 120 120 120 120120 Thawed at −4° C. 120 120 120 120 120 120 300 g Thawed at thetemperature 288 288 288 288 288 288 larger than 0° C. Thawed at 0° C.180 180 180 180 180 180 Thawed at −1.5° C. 180 180 180 180 180 180Thawed at −3° C. 180 180 180 180 180 180 Thawed at −4° C. 180 180 180180 180 180 400 g Thawed at the temperature 384 384 384 384 384 384larger than 0° C. Thawed at 0° C. 240 240 240 240 240 240 Thawed at−1.5° C. 240 240 240 240 240 240 Thawed at −3° C. 240 240 240 240 240240 Thawed at −4° C. 240 240 240 240 240 240 500 g Thawed at thetemperature 480 480 480 480 480 480 larger than 0° C. Thawed at 0° C.300 300 300 300 300 300 Thawed at −1.5° C. 300 300 300 300 300 300Thawed at −3° C. 300 300 300 300 300 300 Thawed at −4° C. 300 300 300300 300 300

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 32.

TABLE 32 beef Mean parallel 1 parallel 2 parallel 3 parallel 4 parallel5 value 100 g Thawed at the temperature 96 96 96 96 96 96 larger than 0°C. Thawed at 0° C. 60 60 60 60 60 60 Thawed at −1.5° C. 60 60 60 60 6060 Thawed at −3° C. 60 60 60 60 60 60 Thawed at −4° C. 60 60 60 60 60 60200 g Thawed at the temperature 192 192 192 192 192 192 larger than 0°C. Thawed at 0° C. 120 120 120 120 120 120 Thawed at −1.5° C. 120 120120 120 120 120 Thawed at −3° C. 120 120 120 120 120 120 Thawed at −4°C. 120 120 120 120 120 120 300 g Thawed at the temperature 288 288 288288 288 288 larger than 0° C. Thawed at 0° C. 180 180 180 180 180 180Thawed at −1.5° C. 180 180 180 180 180 180 Thawed at −3° C. 180 180 180180 180 180 Thawed at −4° C. 180 180 180 180 180 180 400 g Thawed at thetemperature 384 384 384 384 384 384 larger than 0° C. Thawed at 0° C.240 240 240 240 240 240 Thawed at −1.5° C. 240 240 240 240 240 240Thawed at −3° C. 240 240 240 240 240 240 Thawed at −4° C. 240 240 240240 240 240 500 g Thawed at the temperature 480 480 480 480 480 480larger than 0° C. Thawed at 0° C. 300 300 300 300 300 300 Thawed at−1.5° C. 300 300 300 300 300 300 Thawed at −3° C. 300 300 300 300 300300 Thawed at −4° C. 300 300 300 300 300 300

2. Experiment results. By analyzing the experimental data shown inTables 29, 30, 31 and 32, the inventors find that the thawing speedvaries with the kind of the food, the weight of the food, and thetemperature at thawing endpoint. Therefore, a diagram can be used toillustrate the thawing speed in this embodiment. FIG. 11 is a diagramdrawn according to each group of mean values in Table 29 (or Table 30,or Table 31, or Table 32). It can be known from FIG. 11 that, when thetemperature of the food after thawing is maintained in −3° C.˜0° C., thethawing speeds are significantly smaller than that when the temperatureof the food after thawing is larger than 0° C. This is because that itneeds less energy when the temperature at thawing endpoint is low, thusshorting the thawing time.

In conclusion, through lots of experiments and theoretical analysis, theinventors innovatively find that, by controlling the temperature of thefood in −3° C.˜0° C., the thawed food is more nutritious, healthier andeasier to cut, and the temperature difference of the food is low,without a cooked discoloration phenomenon. Therefore it is better todetermine a temperature in −3° C.˜0° C. as the optimal temperature atthawing endpoint.

With the thawing control method for a microwave oven according toembodiments of the present disclosure, the thawing instruction can bereceived first, then the thawing can be started, and the thawingcondition can be controlled to maintain the temperature of the food inthe microwave oven in −3° C.˜0° C. Through lots of experiments andtheoretical analysis, it is innovatively found that, there are at leastfollowing advantages by taking temperatures in the range of −3° C.˜0° C.as an optimal temperature at thawing endpoint for thawing the food. (1)The thawed food is more nutritious; (2) the thawed food is healthier;(3) the temperature difference of the thawed food is low, without acooked discoloration phenomenon; (4) shear force of the thawed food ismodest, and the thawed food is easier to cut and operate.

Corresponding to the thawing control method for a microwave ovenprovided in the above embodiments, another embodiment of the presentdisclosure further provides a thawing control device for a microwaveoven. Since the thawing control device for a microwave oven in theembodiment of the present disclosure corresponds to the thawing controlmethod for a microwave oven in the above embodiments of the presentdisclosure, implementations suitable for the thawing control method fora microwave oven are also applicable to the thawing control device for amicrowave oven provided in the present embodiment, which will not bedescribed in detail in the present embodiment.

FIG. 12 is a block diagram of a thawing control device for a microwaveoven according to an embodiment of the present disclosure. As shown inFIG. 12, the thawing control device for a microwave oven may include areceiving module 110A, a thawing module 120A, and a control module 130A.

In detail, the receiving module 110A can be configured to receive athawing instruction. The thawing module 120A can be configured to starta thawing. The control module 130A can be configured to control athawing condition, to maintain a temperature of food in the microwaveoven in −3° C.˜0° C. According to an embodiment of the presentdisclosure, the food may be meat or fish. In addition, the thawingcondition may specifically include at least one of a period of thawing,heating power, and a heating direction.

With the thawing control device for a microwave oven according toembodiments of the present disclosure, the thawing instruction isreceived by the receiving module, the thawing is started by the thawingmodule, and the thawing condition is controlled by the control module tomaintain the temperature of the food in the microwave oven in −3° C.˜0°C. Through lots of experiments and theoretical analysis, it isinnovatively found that, there are at least following advantages bytaking temperatures in the range of −3° C.˜0° C. as an optimaltemperature at thawing endpoint for thawing the food. (1) The thawedfood is more nutritious. (2) The thawed food is healthier. (3) Thetemperature difference of the thawed food is low, without a cookeddiscoloration phenomenon. (4) The shear force of the thawed food ismodest, and the thawed food is easier to cut and operate.

Embodiments of the present disclosure further provide a microwave ovenin order to achieve the above embodiments. The microwave oven includesthe thawing control device according to embodiments shown in FIG. 12.

With the microwave oven according to embodiments of the presentdisclosure, the thawing instruction is received by the receiving moduleof the thawing control device, the thawing is started by the thawingmodule of the thawing control device, and the thawing condition iscontrolled by the control module of the thawing control device tomaintain the temperature of the food in the microwave oven in −3° C.˜0°C. Through lots of experiments and theoretical analysis, it isinnovatively found that, there are at least following advantages bytaking temperatures in the range of −3° C.˜0° C. as an optimaltemperature at thawing endpoint for thawing the food. (1) The thawedfood is more nutritious. (2) The thawed food is healthier. (3) Thetemperature difference of the thawed food is low, without a cookeddiscoloration phenomenon. (4) The shear force of the thawed food ismodest, and the thawed food is easier to cut and operate.

It is to be illustrated that, the thawing condition may be controlled tomaintain the temperature of the food in the microwave oven in −3° C.˜0°C. after thawing, at which moment the food may also be referred to foodthawed at −3° C.˜0° C. (or the thawed food of −3° C.˜0° C.).Specifically, embodiments of the present disclosure further provideanother thawing control method for a microwave oven.

FIG. 13 is a flow chart of a thawing control method for a microwave ovenaccording to another embodiment of the present disclosure. As shown inFIG. 13, the thawing control method for a microwave oven may includefollowings.

S1301, a thawing instruction is received.

S1302, a thawing is started.

S1303, a thawing condition is controlled to maintain a temperature offood in the microwave oven in −3° C.˜0° C. after thawing.

According to an embodiment of the present disclosure, the thawingcondition may specifically include at least one of a period of thawing,heating power, and a heating direction. In addition, the food may bemeat or fish.

It is to be illustrated that, benefits brought by making the food to befood thawed at −3° C.˜0° C. (or the thawed food of −3° C.˜0° C.) withthe thawing control method for a microwave oven provided in the presentembodiment, can be described in detail with reference to theabove-described embodiments 1 to 8, not discussed here.

With the thawing control method for a microwave oven in embodiments ofthe present disclosure, the thawing instruction can be received first,then the thawing can be started, and the thawing condition can becontrolled to maintain the temperature of the food in the microwave ovenin −3° C.˜0° C. after thawing. Through lots of experiments andtheoretical analysis, it is innovatively found that, there are at leastfollowing advantages by taking temperatures in the range of −3° C.˜0° C.as an optimal temperature at thawing endpoint for thawing the food. (1)The thawed food is more nutritious. (2) The thawed food is healthier.(3) The temperature difference of the thawed food is low, without acooked discoloration phenomenon. (4) The shear force of the thawed foodis modest, and the thawed food is easier to cut and operate.

Corresponding to the thawing control method for a microwave ovenprovided in the above embodiments, another embodiment of the presentdisclosure further provides a thawing control device for a microwaveoven. Since the thawing control device for a microwave oven in theembodiment of the present disclosure corresponds to the thawing controlmethod for a microwave oven in the above embodiments of the presentdisclosure, implementations suitable for the thawing control method fora microwave oven are also applicable to the thawing control device for amicrowave oven provided in the present embodiment, which will not bedescribed in detail in the present embodiment.

FIG. 14 is a block diagram of a thawing control device for a microwaveoven according to another embodiment of the present disclosure. As shownin FIG. 14, the thawing control device for a microwave oven may includea receiving module 210A, a thawing module 220A, and a control module230A.

In detail, the receiving module 210A can be configured to receive athawing instruction. The detecting module 220A can be configured tostart a thawing. The control module 230A can be configured to control athawing condition to maintain the temperature of the food in themicrowave oven in −3° C.˜0° C. after thawing. In addition, in anembodiment of the present disclosure, the thawing condition mayspecifically include at least one of a period of thawing, heating power,and a heating direction. In addition, the food may be meat or fish.

With the thawing control device for a microwave oven in embodiments ofthe present disclosure, the thawing instruction is received by thereceiving module, the thawing is started by the thawing module, and thethawing condition is controlled by the control module to maintain thetemperature of food in the microwave oven in −3° C.˜0° C. after thawing.Through lots of experiments and theoretical analysis, it is innovativelyfound that, there are at least following advantages by takingtemperatures in the range of −3° C.˜0° C. as an optimal temperature atthawing endpoint for thawing the food. (1) The thawed food is morenutritious. (2) The thawed food is healthier. (3) The temperaturedifference of the thawed food is low, without a cooked discolorationphenomenon. (4) The shear force of the thawed food is modest, and thethawed food is easier to cut and operate.

Embodiments of the present disclosure further provide a microwave ovenin order to achieve the above embodiments. The microwave oven includesthe thawing control device according to embodiments shown in FIG. 14.

With the microwave oven in embodiments of the present disclosure, thethawing instruction is received by the receiving module of the thawingcontrol device, the thawing is started by the thawing module of thethawing control device, and the thawing condition is controlled by thecontrol module of the thawing control device to maintain the temperatureof the food in the microwave oven in −3° C.˜0° C. after thawing. Throughlots of experiments and theoretical analysis, it is innovatively foundthat, there are at least following advantages by taking temperatures inthe range of −3° C.˜0° C. as an optimal temperature at thawing endpointfor thawing the food. (1) The thawed food is more nutritious. (2) Thethawed food is healthier. (3) The temperature difference of the thawedfood is low, without a cooked discoloration phenomenon. (4) The shearforce of the thawed food is modest, and the thawed food is easier to cutand operate.

Embodiments of the present disclosure further provide another thawingcontrol method for a microwave oven. With the method, a temperature ofthe food in the microwave oven is detected in a thawing process, and thetemperature of the food is controlled lower than −3° C.˜0° C. in thethawing process. The temperature of the food is controlled in −3° C.˜0°C. after the thawing process.

It should be noted that, benefits brought by making the food to be foodthawed at −3° C.˜0° C. with the thawing control method for a microwaveoven provided in the present embodiment, can be described in detail withreference to the above-described embodiments 1 to 8, not discussed here.

With the thawing control method for a microwave oven according toembodiments of the present disclosure, the temperature of the food inthe microwave oven can be detected in real time in the thawing process,and can be controlled lower than −3° C.˜0° C. in the thawing process,and can be controlled in −3° C.˜0° C. after the thawing process. Throughlots of experiments and theoretical analysis, it is innovatively foundthat, there are at least following advantages by taking temperatures inthe range of −3° C.˜0° C. as an optimal temperature at thawing endpointfor thawing the food. (1) The thawed food is more nutritious. (2) Thethawed food is healthier. (3) The temperature difference of the thawedfood is low, without a cooked discoloration phenomenon. (4) The shearforce of the thawed food is modest, and the thawed food is easier to cutand operate.

Embodiments of the present disclosure further provide another thawingcontrol device for a microwave oven in order to achieve the aboveembodiments. With the device, a temperature of the food in the microwaveoven is detected in a thawing process, and the temperature of food iscontrolled lower than −3° C.˜0° C. in the thawing process. Thetemperature of the food is controlled in −3° C.˜0° C. after the thawingprocess.

With the thawing control device for a microwave oven in embodiments ofthe present disclosure, the temperature of the food in the microwaveoven can be detected in real time in the thawing process, and can becontrolled lower than −3° C.˜0° C. in the thawing process, and can becontrolled in −3° C.˜0° C. after the thawing process. Through lots ofexperiments and theoretical analysis, it is innovatively found that,there are at least following advantages by taking temperatures in therange of −3° C.˜0° C. as an optimal temperature at thawing endpoint forthawing the food. (1) The thawed food is more nutritious. (2) The thawedfood is healthier. (3) The temperature difference of the thawed food islow, without a cooked discoloration phenomenon. (4) The shear force ofthe thawed food is modest, and the thawed food is easier to cut andoperate.

Embodiments of the present disclosure further provide a microwave ovenin order to achieve the above embodiments. The microwave oven includesthe thawing control device according to the above embodiments.

With the microwave oven in embodiments of the present disclosure, thetemperature of the food in the microwave oven can be detected in realtime in the thawing process, and can be controlled lower than −3° C.˜0°C. in the thawing process, and can be controlled in −3° C.˜0° C. afterthe thawing process. Through lots of experiments and theoreticalanalysis, it is innovatively found that, there are at least followingadvantages by taking temperatures in the range of −3° C.˜0° C. as anoptimal temperature at thawing endpoint for thawing the food. (1) Thethawed food is more nutritious. (2) The thawed food is healthier. (3)The temperature difference of the thawed food is low, without a cookeddiscoloration phenomenon. (4) The shear force of the thawed food ismodest, and the thawed food is easier to cut and operate.

Embodiments of the present disclosure also provide a thawing controlmethod for a microwave oven.

FIG. 15 is a flow chart of a thawing control method for a microwave ovenaccording to an embodiment of the present disclosure. As shown in FIG.15, the method includes followings.

At S1501, a thawing instruction is received.

For example, assuming that the thawing control method for a microwaveoven may be applied in a microwave oven, the microwave oven can providea user with a key with a thawing function. When the user put food to bethawed into the microwave oven, the user can input the thawinginstruction by pressing the key. According to an embodiment of thepresent disclosure, the food can be meat or fish.

S1502, the thawing is started and a temperature of food in the microwaveoven is detected.

For example, the thawing function can be initiated to perform thethawing after the microwave oven receives the thawing instruction. Thetemperature of the food in the microwave oven may be detected in realtime.

S1503, a thawing condition is controlled to maintain the temperature ofthe food in the microwave oven at −1° C.

According to an embodiment of the present disclosure, the thawingcondition may include at least one of a period of thawing, heatingpower, and a heating direction.

In detail, by controlling the thawing condition (such as the period ofthawing, and/or heating power of the thawing, and/or heating directionof the thawing and the like), the temperature of the food in themicrowave oven can be maintained at −1° C. For example, during thethawing, when the temperature of the food in the microwave oven isdetected to below −20° C. (for example, the food is placed into themicrowave oven just now), the heating power of thawing may be increasedto accelerate the thawing. When a current temperature of the food in themicrowave oven is detected to be −5° C., the heating power of thawingmay be decreased and be controlled to a corresponding heating power ofthe thawing. Such that the temperature of the food in the microwave ovenis maintained at −1° C., and the heating direction may be controlledsimultaneously to enable the food to be thawed evenly.

It is to be illustrated that, in embodiments of the present disclosure,as shown in FIG. 2, 12 points on the food in the microwave oven may beselected, and a temperature detection is performed on the 12 pointsrespectively (for example, a temperature at a height of ½ of each pointis detected). When temperatures of more than 80% of the 12 points (thatis, 10 points or more) are in a range of −1±0.2° C., the food may bereferred to be −1° C. thawed food. As shown in FIG. 2, a distancebetween a column in which point 1 lies and an edge of the food is about⅕ of a long side of the food. A distance between a column in which point4 lies and an edge of the food is about ⅕ of a long side of the food. Adistance between a row in which point 1 lies and an edge of the food isabout ¼ of a short side of the food. A distance between a row in whichpoint 9 and an edge of the food is about ¼ of a short side of the food.A distance between each of 4 point (point 1, point 4, point 9 and point12) and a corresponding corner is about ⅕ of a diagonal of the food.

It is further to be illustrated that, through a large amount ofexperimental data the inventors find that, by thawing the food to bethawed via the microwave oven to maintain the temperature of the food at−1° C., the thawed food is more nutritious, healthier and there is noinfluence on cutting the thawed food.

This is because that microwave is mainly used when thawing with themicrowave oven. The microwave directly affects on the food to be thawed,and the food is heated inside and outside at the same time withouttransmitting radiation, thus the food can be thawed regardless ofwhether there is an interspace between the food and the heating source.Heating in microwave thawing is caused by absorbing loss of medium, so amedium with large loss can be fast heated. Water is a medium with astrong ability for absorbing microwave, so the microwave thawing iseffective in heating materials with a large amount of water. Watermolecules in the food to be thawed can absorb a large amount ofmicrowave only after thawing, and water molecules trapped in crystallineice cannot absorb the microwave. Therefore, the temperature of the foodchanges little when there is crystalline ice in the food, and thetemperature of the food may change fast after the crystalline ice in thefood melts. As shown in FIG. 3, by performing drawing analysis to dataof 5 experiments selected from a plurality of experiments, the inventorsfind that, the temperature of the food in a thawing interval variessmoothly. The temperature of the food varies little because there is thecrystalline ice in the food. When the temperature is above 0° C., as thecrystalline ice gradually melts, resulting in gradual increase of watermedium for absorbing microwave, thus the temperature of the food mayincrease continuously and rapidly. However, a case that the food may becooked is caused. Therefore, the temperature of −1° C. is selected to bethe temperature at thawing endpoint. In the following, experimental datawill be combined to enable those skilled in the art to more clearlyunderstand benefits of thawing food at −1° C.

In embodiment 9, temperature differences of food thawed at −1° C. areanalyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at temperatures of −1° C., 0°C., and −2° C.). And then, a maximum temperature and a minimumtemperature of pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 grespectively thawed at different thawing endpoints (i.e. thawed attemperatures of −1° C., 0° C., and −2° C.) are detected respectively.Then the temperature differences of pork tenderloin of 100 g, 200 g, 300g, 400 g, and 500 g respectively thawed at different thawing endpoints(i.e. thawed at temperatures of −1° C., 0° C., and −2° C.) may beobtained. Experimental data of 5 parallel experiments are selected froma plurality of experiments by the inventors and shown in Table 33.

TABLE 33 pork tenderloin parallel 1 parallel 2 parallel 3 parallel 4parallel 5 Mean value 100 g Thawed at −1° C. 23.7 19.9 17.7 16.6 18.219.2 Thawed at 0° C. 45.0 44.1 42.7 35.1 41.1 41.6 Thawed at −2° C. 16.927.3 17.0 18.9 10.1 18.0 200 g Thawed at −1° C. 4.2 4.6 21.2 7.9 28.213.2 Thawed at 0° C. 42.2 47.6 45.8 42.5 43.9 44.4 Thawed at −2° C. 20.119.6 8.7 21.6 12.1 16.4 300 g Thawed at −1° C. 11.0 16.6 20.9 5.8 4.811.8 Thawed at 0° C. 45.8 45.3 43.4 41.9 47.7 44.8 Thawed at −2° C. 28.33.1 23.0 17.0 9.1 16.1 400 g Thawed at −1° C. 17.6 24.0 28.5 5.7 10.917.3 Thawed at 0° C. 36.3 35.5 44.3 41.1 37.0 38.8 Thawed at −2° C. 13.67.1 13.9 17.8 9.8 12.4 500 g Thawed at −1° C. 15.2 15.5 19.6 19.8 19.918.0 Thawed at 0° C. 40.7 44.0 41.7 50.6 48.5 45.1 Thawed at −2° C. 26.822.7 22.1 25.1 28.0 24.9

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 34.

TABLE 34 fish parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 27.4 15.8 4.2 21.1 9.8 15.7 Thawed at0° C. 47.5 50.5 48.3 37.0 49.7 46.6 Thawed at −2° C. 12.2 13.2 3.6 8.015.8 10.6 200 g Thawed at −1° C. 13.3 10.0 15.1 8.8 22.3 13.9 Thawed at0° C. 49.6 39.6 49.7 46.7 36.4 44.4 Thawed at −2° C. 28.9 13.5 13.3 17.727.2 20.1 300 g Thawed at −1° C. 9.5 24.1 21.0 13.8 15.2 16.7 Thawed at0° C. 41.6 35.1 42.3 39.9 50.2 41.8 Thawed at −2° C. 12.9 17.9 23.2 11.911.0 15.4 400 g Thawed at −1° C. 6.5 28.0 4.8 13.9 11.6 13.0 Thawed at0° C. 38.2 47.9 36.8 38.2 39.7 40.2 Thawed at −2° C. 28.3 8.1 13.3 15.323.9 17.8 500 g Thawed at −1° C. 16.9 26.7 13.4 18.8 6.3 16.4 Thawed at0° C. 39.8 35.7 35.3 42.5 40.5 38.8 Thawed at −2° C. 3.2 10.3 17.6 9.825.5 13.3

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 35.

TABLE 35 chicken parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 7.5 18.3 21.7 23.3 18.0 17.8 Thawed at0° C. 49.2 46.7 36.5 37.6 49.9 44.0 Thawed at −2° C. 19.5 14.2 12.5 7.66.3 12.0 200 g Thawed at −1° C. 21.8 18.6 12.3 9.0 16.0 15.5 Thawed at0° C. 49.9 48.6 40.7 40.9 45.3 45.1 Thawed at −2° C. 14.6 15.6 14.5 19.525.8 18.0 300 g Thawed at −1° C. 18.0 6.7 3.2 28.5 4.5 12.2 Thawed at 0°C. 39.0 37.1 49.6 42.2 47.5 43.1 Thawed at −2° C. 26.2 14.4 10.6 7.122.5 16.2 400 g Thawed at −1° C. 14.6 3.4 17.1 7.9 3.2 9.2 Thawed at 0°C. 44.9 39.9 50.1 43.9 46.1 45.0 Thawed at −2° C. 24.6 16.3 28.0 27.813.0 21.9 500 g Thawed at −1° C. 17.5 24.5 5.8 4.3 5.6 11.5 Thawed at 0°C. 41.9 50.4 46.5 39.2 47.2 45.0 Thawed at −2° C. 24.4 13.8 6.9 7.8 17.914.2

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 36.

TABLE 36 beef parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 26.1 20.5 21.5 9.6 15.8 18.7 Thawed at0° C. 40.1 44.0 50.2 41.4 36.2 42.4 Thawed at −2° C. 18.8 6.1 3.8 16.126.4 14.2 200 g Thawed at −1° C. 24.7 14.1 21.2 14.2 5.0 15.8 Thawed at0° C. 43.4 45.8 37.2 47.9 50.8 45.0 Thawed at −2° C. 18.8 4.4 8.4 17.124.6 14.7 300 g Thawed at −1° C. 6.8 20.6 14.3 10.5 9.0 12.2 Thawed at0° C. 45.2 45.2 39.4 50.5 49.9 46.0 Thawed at −2° C. 18.0 9.5 9.8 22.96.5 13.3 400 g Thawed at −1° C. 22.2 4.7 19.3 13.1 25.6 17.0 Thawed at0° C. 36.2 41.2 35.4 38.3 37.2 37.7 Thawed at −2° C. 8.9 28.0 6.4 28.927.5 19.9 500 g Thawed at −1° C. 17.8 23.5 6.9 8.3 7.2 12.7 Thawed at 0°C. 49.6 45.2 37.4 41.3 47.2 44.1 Thawed at −2° C. 14.0 17.1 17.7 18.523.6 18.2

2. Experiment results. FIG. 16(a) is a diagram drawn according to eachgroup of mean values in Table 33; FIG. 16(b) is a diagram drawnaccording to each group of mean values in Table 34; FIG. 16(c) is adiagram drawn according to each group of mean values in Table 35; andFIG. 16(d) is a diagram drawn according to each group of mean values inTable 36. It can be known from FIG. 16(a), FIG. 16(b), FIG. 16(c) andFIG. 16(d) that, after thawing, the temperature differences varies withthe kind of the food, the weight of the food, and the temperature atthawing endpoint. The temperature differences are significantly reducedand the thawing is uniform, when the temperature of the food afterthawing is about −1° C., relative to that when the temperature of thefood after thawing is larger than 0° C.

In embodiment 10: purge losses of food thawed at −1° C. are analyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at temperatures of −1° C., 0°C., and −2° C.). And then, the purge losses of pork tenderloin of 100 g,200 g, 300 g, 400 g, and 500 g respectively thawed at different thawingendpoints (i.e. thawed at temperatures of −1° C., 0° C., and 2° C.) arecalculated according to a formula “a gravy quantity/a total weight ofthe pork tenderloin*100%” respectively. Experimental data of 5 parallelexperiments are selected from a plurality of experiments by theinventors and shown in Table 37.

TABLE 37 pork tenderloin parallel 1 parallel 2 parallel 3 parallel 4parallel 5 Mean value 100 g Thawed at −1° C. 0.10% 0.12% 0.25% 0.25%0.12% 0.17% Thawed at 0° C. 1.23% 2.49% 2.98% 2.30% 1.65% 2.13% Thawedat −2° C. 0.19% 0.11% 0.15% 0.29% 0.24% 0.20% 200 g Thawed at −1° C.0.13% 0.29% 0.23% 0.11% 0.24% 0.20% Thawed at 0° C. 2.34% 1.10% 2.49%1.52% 2.29% 1.95% Thawed at −2° C. 0.27% 0.23% 0.15% 0.28% 0.29% 0.24%300 g Thawed at −1° C. 0.27% 0.14% 0.12% 0.15% 0.13% 0.16% Thawed at 0°C. 2.40% 2.24% 2.94% 1.39% 2.88% 2.37% Thawed at −2° C. 0.29% 0.28%0.19% 0.14% 0.12% 0.20% 400 g Thawed at −1° C. 0.24% 0.11% 0.28% 0.16%0.12% 0.18% Thawed at 0° C. 2.85% 1.56% 2.47% 2.98% 1.12% 2.19% Thawedat −2° C. 0.12% 0.28% 0.28% 0.13% 0.11% 0.18% 500 g Thawed at −1° C.0.23% 0.18% 0.28% 0.29% 0.29% 0.25% Thawed at 0° C. 2.85% 1.40% 2.51%2.68% 1.99% 2.28% Thawed at −2° C. 0.25% 0.12% 0.24% 0.15% 0.28% 0.21%

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 38.

TABLE 38 fish parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 0.27% 0.17% 0.11% 0.20% 0.11% 0.17%Thawed at 0° C. 1.79% 2.08% 1.26% 2.61% 1.39% 1.83% Thawed at −2° C.0.29% 0.23% 0.23% 0.18% 0.17% 0.22% 200 g Thawed at −1° C. 0.28% 0.16%0.21% 0.18% 0.29% 0.22% Thawed at 0° C. 1.17% 1.34% 2.49% 1.83% 1.50%1.67% Thawed at −2° C. 0.24% 0.20% 0.22% 0.23% 0.29% 0.24% 300 g Thawedat −1° C. 0.29% 0.11% 0.26% 0.17% 0.20% 0.21% Thawed at 0° C. 2.24%2.58% 2.57% 1.11% 2.95% 2.29% Thawed at −2° C. 0.22% 0.11% 0.21% 0.20%0.19% 0.19% 400 g Thawed at −1° C. 0.21% 0.14% 0.16% 0.19% 0.27% 0.19%Thawed at 0° C. 1.44% 1.05% 2.89% 1.35% 2.97% 1.94% Thawed at −2° C.0.27% 0.13% 0.30% 0.30% 0.16% 0.23% 500 g Thawed at −1° C. 0.17% 0.15%0.21% 0.21% 0.15% 0.18% Thawed at 0° C. 1.69% 1.82% 2.60% 1.51% 2.95%2.11% Thawed at −2° C. 0.25% 0.23% 0.24% 0.25% 0.16% 0.23%

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g and 500 g, can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 39 below.

TABLE 39 chicken parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 0.26% 0.11% 0.28% 0.25% 0.22% 0.23%Thawed at 0° C. 1.40% 1.81% 2.07% 1.38% 1.42% 1.62% Thawed at −2° C.0.12% 0.23% 0.12% 0.17% 0.10% 0.15% 200 g Thawed at −1° C. 0.11% 0.18%0.11% 0.21% 0.28% 0.18% Thawed at 0° C. 2.67% 1.87% 2.42% 2.57% 2.36%2.38% Thawed at −2° C. 0.12% 0.27% 0.18% 0.11% 0.12% 0.16% 300 g Thawedat −1° C. 0.15% 0.26% 0.11% 0.17% 0.18% 0.17% Thawed at 0° C. 1.22%2.00% 2.18% 1.71% 2.87% 2.00% Thawed at −2° C. 0.29% 0.18% 0.13% 0.14%0.19% 0.19% 400 g Thawed at −1° C. 0.24% 0.10% 0.17% 0.23% 0.26% 0.20%Thawed at 0° C. 2.73% 2.30% 2.25% 1.21% 1.02% 1.90% Thawed at −2° C.0.19% 0.15% 0.26% 0.27% 0.23% 0.22% 500 g Thawed at −1° C. 0.15% 0.22%0.29% 0.23% 0.22% 0.22% Thawed at 0° C. 2.65% 1.43% 1.28% 1.55% 1.92%1.77% Thawed at −2° C. 0.28% 0.18% 0.12% 0.16% 0.15% 0.18%

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g and 500 grespectively, of which a process and a method are same as that of thatof pork tenderloin of 100 g, 200 g, 300 g, 400 g and 500 g, can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 40 below.

TABLE 40 beef parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 0.12% 0.17% 0.27% 0.12% 0.13% 0.16%Thawed at 0° C. 2.92% 2.14% 2.98% 2.97% 1.09% 2.42% Thawed at −2° C.0.28% 0.13% 0.17% 0.29% 0.23% 0.22% 200 g Thawed at −1° C. 0.10% 0.21%0.22% 0.22% 0.20% 0.19% Thawed at 0° C. 1.79% 2.15% 2.26% 2.33% 2.36%2.18% Thawed at −2° C. 0.26% 0.22% 0.13% 0.25% 0.23% 0.22% 300 g Thawedat −1° C. 0.12% 0.21% 0.15% 0.23% 0.20% 0.18% Thawed at 0° C. 2.19%1.18% 2.76% 1.07% 1.69% 1.78% Thawed at −2° C. 0.10% 0.17% 0.23% 0.14%0.14% 0.16% 400 g Thawed at −1° C. 0.28% 0.19% 0.10% 0.25% 0.11% 0.19%Thawed at 0° C. 2.86% 1.79% 1.81% 2.44% 2.73% 2.32% Thawed at −2° C.0.18% 0.15% 0.16% 0.23% 0.13% 0.17% 500 g Thawed at −1° C. 0.25% 0.13%0.12% 0.10% 0.13% 0.15% Thawed at 0° C. 1.23% 2.87% 2.44% 1.60% 2.37%2.10% Thawed at −2° C. 0.22% 0.11% 0.18% 0.18% 0.29% 0.20%

2. Experiment results. FIG. 17(a) is a diagram drawn according to eachgroup of mean values in Table 37, FIG. 17(b) is a diagram drawnaccording to each group of mean values in Table 38, FIG. 17(c) is adiagram drawn according to each group of mean values in Table 39 andFIG. 17(d) is a diagram drawn according to each group of mean values inTable 40. It can be seen from FIG. 17(a), FIG. 17(b), FIG. 17(c) andFIG. 17(d) that, after thawing, the purge loss varies with the kind ofthe food, the weight of the food, and the temperature at thawingendpoint. The purge losses are significantly reduced, almost no purgeloss, when the temperature of the food after thawing is about −1° C.,relative to that when the temperature of the food after thawing islarger than 0° C.

In embodiment 11, protein contents of food thawed at −1° C. areanalyzed.

1. Pork tenderloin, fish, chicken and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at temperatures of −1° C., 0°C., and −2° C.). And then, protein contents of pork tenderloin of 100 g,200 g, 300 g, 400 g and 500 g respectively thawed at different thawingendpoint (i.e. thawed at temperatures of −1° C., 0° C., and −2° C.) aremeasured by Kjeldahl apparatus respectively. Experimental data of 5parallel experiments are selected from a plurality of experiments by theinventors and shown in Table 40 below.

TABLE 41 pork tenderloin parallel 1 parallel 2 parallel 3 parallel 4parallel 5 Mean value 100 g Thawed at −1° C. 23.98% 23.96% 24.03% 24.09%24.09% 24.03% Thawed at 0° C. 23.55% 23.55% 23.52% 23.68% 23.55% 23.57%Thawed at −2° C. 24.07% 24.03% 23.96% 23.97% 24.08% 24.02% 200 g Thawedat −1° C. 23.91% 24.09% 23.95% 24.03% 23.99% 23.99% Thawed at 0° C.23.53% 23.60% 23.67% 23.60% 23.58% 23.60% Thawed at −2° C. 24.09% 24.02%23.94% 23.95% 24.05% 24.01% 300 g Thawed at −1° C. 24.03% 23.97% 24.02%23.93% 23.98% 23.98% Thawed at 0° C. 23.60% 23.61% 23.53% 23.65% 23.65%23.61% Thawed at −2° C. 24.01% 23.91% 24.00% 24.07% 23.92% 23.98% 400 gThawed at −1° C. 23.99% 23.98% 23.91% 24.07% 24.06% 24.00% Thawed at 0°C. 23.64% 23.69% 23.61% 23.57% 23.63% 23.63% Thawed at −2° C. 24.06%24.03% 24.01% 23.95% 23.98% 24.01% 500 g Thawed at −1° C. 24.10% 23.99%24.03% 23.98% 23.90% 24.00% Thawed at 0° C. 23.66% 23.68% 23.64% 23.56%23.56% 23.62% Thawed at −2° C. 24.02% 23.95% 23.94% 23.90% 24.08% 23.98%

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 42 below.

TABLE 42 fish parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 17.67% 17.63% 17.61% 17.59% 17.58%17.62% Thawed at 0° C. 16.16% 16.22% 16.10% 16.16% 16.23% 16.17% Thawedat −2° C. 17.54% 17.60% 17.55% 17.65% 17.66% 17.60% 200 g Thawed at −1°C. 17.63% 17.63% 17.63% 17.64% 17.67% 17.64% Thawed at 0° C. 16.21%16.27% 16.23% 16.10% 16.13% 16.19% Thawed at −2° C. 17.57% 17.54% 17.51%17.60% 17.50% 17.55% 300 g Thawed at −1° C. 17.56% 17.68% 17.58% 17.61%17.51% 17.59% Thawed at 0° C. 16.17% 16.26% 16.29% 16.11% 16.20% 16.21%Thawed at −2° C. 17.55% 17.63% 17.66% 17.61% 17.57% 17.60% 400 g Thawedat −1° C. 17.64% 17.68% 17.52% 17.61% 17.64% 17.62% Thawed at 0° C.16.13% 16.18% 16.15% 16.21% 16.18% 16.17% Thawed at −2° C. 17.57% 17.53%17.67% 17.62% 17.60% 17.60% 500 g Thawed at −1° C. 17.51% 17.57% 17.58%17.57% 17.67% 17.58% Thawed at 0° C. 16.21% 16.27% 16.11% 16.29% 16.20%16.22% Thawed at −2° C. 17.61% 17.61% 17.69% 17.58% 17.63% 17.63%

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 43 below.

TABLE 43 chicken parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 20.60% 20.60% 20.52% 20.58% 20.52%20.56% Thawed at 0° C. 19.38% 19.30% 19.42% 19.32% 19.32% 19.35% Thawedat −2° C. 20.57% 20.56% 20.56% 20.67% 20.67% 20.60% 200 g Thawed at −1°C. 20.52% 20.63% 20.64% 20.67% 20.51% 20.59% Thawed at 0° C. 19.42%19.32% 19.47% 19.36% 19.46% 19.41% Thawed at −2° C. 20.53% 20.58% 20.65%20.58% 20.69% 20.61% 300 g Thawed at −1° C. 20.69% 20.61% 20.51% 20.63%20.51% 20.59% Thawed at 0° C. 19.48% 19.44% 19.44% 19.45% 19.37% 19.44%Thawed at −2° C. 20.62% 20.61% 20.65% 20.61% 20.58% 20.61% 400 g Thawedat −1° C. 20.52% 20.60% 20.59% 20.53% 20.59% 20.57% Thawed at 0° C.19.33% 19.34% 19.41% 19.36% 19.49% 19.39% Thawed at −2° C. 20.57% 20.59%20.57% 20.51% 20.64% 20.58% 500 g Thawed at −1° C. 20.69% 20.57% 20.64%20.66% 20.59% 20.63% Thawed at 0° C. 19.31% 19.39% 19.49% 19.33% 19.41%19.39% Thawed at −2° C. 20.67% 20.50% 20.69% 20.66% 20.54% 20.61%

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 44 below.

TABLE 44 beef parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 22.91% 22.90% 22.80% 22.96% 22.97%22.91% Thawed at 0° C. 20.17% 20.16% 20.10% 20.04% 20.02% 20.10% Thawedat −2° C. 22.87% 22.81% 22.94% 22.84% 22.85% 22.86% 200 g Thawed at −1°C. 22.84% 22.91% 22.87% 22.93% 22.90% 22.89% Thawed at 0° C. 20.10%20.19% 20.09% 20.18% 20.17% 20.14% Thawed at −2° C. 22.81% 22.94% 22.85%22.97% 23.00% 22.91% 300 g Thawed at −1° C. 22.90% 22.97% 22.94% 22.95%22.98% 22.95% Thawed at 0° C. 20.20% 20.04% 20.06% 20.17% 20.17% 20.13%Thawed at −2° C. 22.99% 22.81% 22.80% 22.81% 22.97% 22.88% 400 g Thawedat −1° C. 22.95% 22.81% 22.89% 22.93% 22.92% 22.90% Thawed at 0° C.20.08% 20.13% 20.14% 20.00% 20.15% 20.10% Thawed at −2° C. 22.82% 22.87%23.00% 23.00% 22.91% 22.92% 500 g Thawed at −1° C. 22.90% 22.93% 22.97%22.84% 22.91% 22.91% Thawed at 0° C. 20.11% 20.04% 20.02% 20.03% 20.07%20.05% Thawed at −2° C. 22.97% 22.85% 22.93% 22.95% 22.85% 22.91%

2. Experiment results. FIG. 18(a) is a diagram drawn according to eachgroup of mean values in Table 41, FIG. 18(b) is a diagram drawnaccording to each group of mean values in Table 42, FIG. 18(c) is adiagram drawn according to each group of mean values in Table 43 andFIG. 18(d) is a diagram drawn according to each group of mean values inTable 44. It can be seen from FIG. 18(a), FIG. 18(b), FIG. 18(c) andFIG. 18(d) that, after thawing, the protein content varies with the kindof the food, the weight of the food, and the temperature at thawingendpoint. The protein contents are slightly increased, with highnutritive value, when the temperature of the food after thawing is about−1° C., relative to that when the temperature of the food after thawingis larger than 0° C.

In embodiment 12, water contents of food thawed at −1° C. are analyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at temperatures of −1° C., 0°C., and −2° C.). And then, water contents of pork tenderloin of 100 g,200 g, 300 g, 400 g, and 500 g respectively thawed at different thawingendpoints (i.e. thawed at temperatures of −1° C., 0° C., and −2° C.) aremeasured with a method of drying at 150° C. respectively. Experimentaldata of 5 parallel experiments are selected from a plurality ofexperiments by the inventors and shown in Table 45 below.

TABLE 45 pork tenderloin parallel 1 parallel 2 parallel 3 parallel 4parallel 5 Mean value 100 g Thawed at −1° C. 72.54% 72.56% 72.60% 72.59%72.56% 72.57% Thawed at 0° C. 72.02% 72.11% 72.02% 72.12% 72.05% 72.06%Thawed at −2° C. 72.62% 72.56% 72.57% 72.63% 72.61% 72.60% 200 g Thawedat −1° C. 72.54% 72.58% 72.64% 72.68% 72.66% 72.62% Thawed at 0° C.72.15% 72.12% 72.01% 72.09% 72.08% 72.09% Thawed at −2° C. 72.65% 72.66%72.63% 72.57% 72.61% 72.62% 300 g Thawed at −1° C. 72.64% 72.66% 72.55%72.63% 72.58% 72.61% Thawed at 0° C. 72.14% 72.11% 72.06% 72.02% 72.20%72.10% Thawed at −2° C. 72.56% 72.69% 72.55% 72.59% 72.63% 72.60% 400 gThawed at −1° C. 72.62% 72.53% 72.60% 72.58% 72.67% 72.60% Thawed at 0°C. 72.05% 72.18% 72.02% 72.07% 72.05% 72.07% Thawed at −2° C. 72.53%72.52% 72.54% 72.50% 72.66% 72.55% 500 g Thawed at −1° C. 72.63% 72.52%72.65% 72.66% 72.65% 72.62% Thawed at 0° C. 72.03% 72.18% 72.03% 72.09%72.12% 72.09% Thawed at −2° C. 72.57% 72.53% 72.63% 72.69% 72.57% 72.60%

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 46 below.

TABLE 46 fish parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 71.58% 71.66% 71.51% 71.57% 71.51%71.57% Thawed at 0° C. 71.20% 71.17% 71.04% 71.19% 71.01% 71.12% Thawedat −2° C. 71.55% 71.64% 71.69% 71.60% 71.62% 71.62% 200 g Thawed at −1°C. 71.65% 71.58% 71.64% 71.64% 71.69% 71.64% Thawed at 0° C. 71.15%71.17% 71.16% 71.12% 71.02% 71.13% Thawed at −2° C. 71.61% 71.59% 71.70%71.62% 71.60% 71.62% 300 g Thawed at −1° C. 71.53% 71.69% 71.52% 71.60%71.69% 71.60% Thawed at 0° C. 71.15% 71.08% 71.18% 71.10% 71.11% 71.12%Thawed at −2° C. 71.56% 71.69% 71.69% 71.62% 71.61% 71.64% 400 g Thawedat −1° C. 71.52% 71.53% 71.68% 71.61% 71.61% 71.59% Thawed at 0° C.71.06% 71.12% 71.03% 71.11% 71.12% 71.09% Thawed at −2° C. 71.63% 71.69%71.61% 71.57% 71.58% 71.62% 500 g Thawed at −1° C. 71.65% 71.68% 71.66%71.58% 71.56% 71.63% Thawed at 0° C. 71.03% 71.14% 71.16% 71.01% 71.04%71.08% Thawed at −2° C. 71.62% 71.61% 71.67% 71.53% 71.65% 71.62%

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 47 below.

TABLE 47 chicken parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 69.05% 69.09% 69.14% 69.08% 69.03%69.08% Thawed at 0° C. 68.12% 68.05% 68.07% 68.13% 68.15% 68.10% Thawedat −2° C. 69.03% 69.19% 69.04% 69.06% 69.04% 69.07% 200 g Thawed at −1°C. 69.00% 69.13% 69.06% 69.02% 69.10% 69.06% Thawed at 0° C. 68.14%68.19% 68.05% 68.05% 68.04% 68.09% Thawed at −2° C. 69.07% 69.12% 69.12%69.15% 69.12% 69.11% 300 g Thawed at −1° C. 69.00% 69.07% 69.15% 69.06%69.04% 69.07% Thawed at 0° C. 68.12% 68.02% 68.16% 68.10% 68.01% 68.08%Thawed at −2° C. 69.08% 69.03% 69.15% 69.19% 69.16% 69.12% 400 g Thawedat −1° C. 69.11% 69.07% 69.01% 69.08% 69.15% 69.09% Thawed at 0° C.68.05% 68.16% 68.19% 68.10% 68.05% 68.11% Thawed at −2° C. 69.03% 69.01%69.12% 69.00% 69.06% 69.05% 500 g Thawed at −1° C. 69.06% 69.11% 69.12%69.12% 69.13% 69.10% Thawed at 0° C. 68.19% 68.15% 68.06% 68.18% 68.12%68.14% Thawed at −2° C. 69.16% 69.17% 69.08% 69.09% 69.06% 69.11%

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 48 below.

TABLE 48 beef parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 66.01% 66.03% 66.15% 66.18% 66.01%66.08% Thawed at 0° C. 65.10% 65.01% 65.05% 65.08% 65.17% 65.08% Thawedat −2° C. 66.14% 66.11% 66.06% 66.12% 66.15% 66.12% 200 g Thawed at −1°C. 66.12% 66.14% 66.12% 66.18% 66.08% 66.13% Thawed at 0° C. 65.02%65.09% 65.02% 65.12% 65.12% 65.08% Thawed at −2° C. 66.11% 66.05% 66.14%66.05% 66.09% 66.09% 300 g Thawed at −1° C. 66.14% 66.04% 66.08% 66.04%66.13% 66.09% Thawed at 0° C. 65.09% 65.13% 65.18% 65.20% 65.15% 65.15%Thawed at −2° C. 66.06% 66.01% 66.17% 66.03% 66.16% 66.09% 400 g Thawedat −1° C. 66.16% 66.15% 66.19% 66.10% 66.04% 66.13% Thawed at 0° C.65.14% 65.11% 65.08% 65.15% 65.01% 65.10% Thawed at −2° C. 66.12% 66.17%66.03% 66.13% 66.10% 66.11% 500 g Thawed at −1° C. 66.09% 66.16% 66.19%66.17% 66.18% 66.16% Thawed at 0° C. 65.04% 65.19% 65.17% 65.08% 65.13%65.12% Thawed at −2° C. 66.07% 66.03% 66.02% 66.01% 66.18% 66.06%

2. Experiment results. FIG. 19(a) is a diagram drawn according to eachgroup of mean values in Table 45, FIG. 19(b) is a diagram drawnaccording to each group of mean values in Table 46, FIG. 19(c) is adiagram drawn according to each group of mean values in Table 47 andFIG. 19(d) is a diagram drawn according to each group of mean values inTable 48. It can be seen from FIG. 19(a), FIG. 19(b), FIG. 19(c) andFIG. 19(d) that, after thawing, the water content varies with the kindof the food, the weight of the food, and the temperature at thawingendpoint. The water contents are slightly increased, with a good taste,when the temperature of the food after thawing is about −1° C., relativeto that when the temperature of the food after thawing is larger than 0°C.

In embodiment 13, textures of food thawed at −1° C. are analyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at temperatures of −1° C., 0°C., and −2° C.). And then, shear forces of pork tenderloin of 100 g, 200g, 300 g, 400 g, and 500 g respectively thawed at different thawingendpoints (i.e. thawed at temperatures of −1° C., 0° C., and −2° C.) aremeasured by a texture analyzer respectively. Experimental data of 5parallel experiments are selected from a plurality of experiments by theinventors and shown in Table 49 below.

TABLE 49 pork tenderloin parallel 1 parallel 2 parallel 3 parallel 4parallel 5 Mean value 100 g Thawed at −1° C. 18.67 18.69 18.53 18.5418.66 18.62 Thawed at 0° C. 17.15 17.01 17.02 17.13 17.16 17.09 Thawedat −2° C. 22.05 22.12 22.19 22.17 22.13 22.13 200 g Thawed at −1° C.18.51 18.61 18.64 18.56 18.51 18.56 Thawed at 0° C. 17.12 17.00 17.2017.13 17.02 17.09 Thawed at −2° C. 22.12 22.19 22.01 22.00 22.10 22.08300 g Thawed at −1° C. 18.58 18.66 18.50 18.64 18.70 18.62 Thawed at 0°C. 17.05 17.13 17.06 17.19 17.02 17.09 Thawed at −2° C. 22.06 22.1122.05 22.12 22.12 22.09 400 g Thawed at −1° C. 18.61 18.70 18.56 18.5118.63 18.60 Thawed at 0° C. 17.17 17.01 17.19 17.17 17.13 17.14 Thawedat −2° C. 22.09 22.19 22.10 22.18 22.13 22.14 500 g Thawed at −1° C.18.55 18.58 18.52 18.58 18.67 18.58 Thawed at 0° C. 17.18 17.01 17.1117.00 17.08 17.07 Thawed at −2° C. 22.08 22.20 22.03 22.16 22.16 22.12

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 50 below.

TABLE 50 fish parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 17.67 17.69 17.52 17.55 17.56 17.60Thawed at 0° C. 15.69 15.56 15.56 15.68 15.53 15.61 Thawed at −2° C.21.15 21.11 21.11 21.19 21.05 21.12 200 g Thawed at −1° C. 17.63 17.6617.54 17.59 17.64 17.61 Thawed at 0° C. 15.69 15.67 15.66 15.70 15.5715.66 Thawed at −2° C. 21.08 21.08 21.12 21.19 21.01 21.10 300 g Thawedat −1° C. 17.70 17.54 17.70 17.61 17.68 17.64 Thawed at 0° C. 15.5915.55 15.60 15.55 15.62 15.58 Thawed at −2° C. 21.15 21.14 21.15 21.0821.08 21.12 400 g Thawed at −1° C. 17.58 17.65 17.64 17.65 17.67 17.64Thawed at 0° C. 15.51 15.66 15.66 15.63 15.59 15.61 Thawed at −2° C.21.02 21.14 21.07 21.07 21.11 21.08 500 g Thawed at −1° C. 17.61 17.5117.65 17.57 17.66 17.60 Thawed at 0° C. 15.60 15.67 15.56 15.52 15.5515.58 Thawed at −2° C. 21.14 21.14 21.04 21.15 21.04 21.10

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 51 below.

TABLE 51 chicken parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 18.53 18.57 18.60 18.54 18.56 18.56Thawed at 0° C. 16.65 16.62 16.60 16.55 16.64 16.61 Thawed at −2° C.22.63 22.52 22.53 22.57 22.62 22.58 200 g Thawed at −1° C. 18.64 18.6318.50 18.62 18.69 18.61 Thawed at 0° C. 16.69 16.67 16.68 16.54 16.7016.66 Thawed at −2° C. 22.64 22.60 22.56 22.64 22.66 22.62 300 g Thawedat −1° C. 18.59 18.51 18.60 18.65 18.62 18.59 Thawed at 0° C. 16.5316.52 16.68 16.61 16.67 16.60 Thawed at −2° C. 22.56 22.66 22.59 22.6622.68 22.63 400 g Thawed at −1° C. 18.59 18.58 18.59 18.67 18.62 18.61Thawed at 0° C. 16.67 16.67 16.63 16.66 16.62 16.65 Thawed at −2° C.22.59 22.59 22.69 22.61 22.63 22.62 500 g Thawed at −1° C. 18.51 18.6318.59 18.64 18.59 18.59 Thawed at 0° C. 16.52 16.60 16.56 16.57 16.5916.57 Thawed at −2° C. 22.51 22.69 22.63 22.61 22.64 22.61

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 52 below.

TABLE 52 beef parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 17.55 17.63 17.65 17.66 17.51 17.60Thawed at 0° C. 15.17 15.05 15.05 15.20 15.04 15.10 Thawed at −2° C.21.63 21.68 21.69 21.67 21.69 21.67 200 g Thawed at −1° C. 17.61 17.5917.59 17.66 17.50 17.59 Thawed at 0° C. 15.06 15.01 15.15 15.08 15.0315.06 Thawed at −2° C. 21.55 21.68 21.67 21.53 21.52 21.59 300 g Thawedat −1° C. 17.70 17.63 17.58 17.61 17.61 17.63 Thawed at 0° C. 15.1915.08 15.09 15.10 15.02 15.10 Thawed at −2° C. 21.62 21.52 21.66 21.6721.50 21.59 400 g Thawed at −1° C. 17.53 17.50 17.57 17.67 17.63 17.58Thawed at 0° C. 15.15 15.06 15.19 15.12 15.16 15.13 Thawed at −2° C.21.52 21.68 21.57 21.59 21.52 21.58 500 g Thawed at −1° C. 17.57 17.6617.64 17.55 17.64 17.61 Thawed at 0° C. 15.07 15.17 15.06 15.08 15.1415.10 Thawed at −2° C. 21.62 21.55 21.59 21.61 21.54 21.58

2. Experiment results. FIG. 20 (a) is a diagram drawn according to eachgroup of mean values in Table 49, FIG. 20(b) is a diagram drawnaccording to each group of mean values in Table 50, FIG. 20(c) is adiagram drawn according to each group of mean values in Table 51 andFIG. 20(d) is a diagram drawn according to each group of mean values inTable 52. It can be seen from FIG. 20(a), FIG. 20(b), FIG. 20(c) andFIG. 20(d) that, after thawing, the shear force varies with the kind ofthe food, the weight of the food, and the temperature at thawingendpoint. The shear forces are slightly increased when the temperatureof the food after thawing is about −1° C., relative to that when thetemperature of the food after thawing is larger than 0° C. Therefore,the thawed food is easier to cut.

In embodiment 14, yellowness of the food thawed at −1° C. is analyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at temperatures of −1° C., 0°C., and −2° C.). And then, yellowness of pork tenderloin of 100 g, 200g, 300 g, 400 g and 500 g respectively thawed at different thawingendpoints ((i.e. thawed at temperatures of −1° C., 0° C., and −2° C.)are measured by a color difference meter respectively. Experimental dataof 5 parallel experiments are selected from a plurality of experimentsby the inventors and shown in Table 53 below.

TABLE 53 pork tenderloin parallel 1 parallel 2 parallel 3 parallel 4parallel 5 Mean value 100 g Thawed at −1° C. 3.95 3.93 3.91 3.86 3.973.92 Thawed at 0° C. 11.58 11.68 11.56 11.64 11.59 11.61 Thawed at −2°C. 3.92 3.93 3.92 3.81 3.93 3.90 200 g Thawed at −1° C. 3.81 3.97 3.893.82 3.94 3.89 Thawed at 0° C. 11.64 11.58 11.67 11.60 11.69 11.64Thawed at −2° C. 3.89 3.92 3.93 3.91 3.86 3.90 300 g Thawed at −1° C.3.83 3.98 3.94 3.89 3.88 3.91 Thawed at 0° C. 11.64 11.56 11.70 11.5111.53 11.59 Thawed at −2° C. 3.86 3.96 3.95 3.85 3.88 3.90 400 g Thawedat −1° C. 3.86 3.94 3.93 3.98 3.83 3.91 Thawed at 0° C. 11.53 11.6811.50 11.60 11.64 11.59 Thawed at −2° C. 3.82 3.83 3.90 3.93 3.88 3.87500 g Thawed at −1° C. 3.86 3.93 3.96 3.92 3.86 3.91 Thawed at 0° C.11.65 11.54 11.57 11.54 11.55 11.57 Thawed at −2° C. 3.95 3.92 3.81 3.973.99 3.93

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin in Table 54 below.

TABLE 54 fish parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 2.65 2.50 2.69 2.65 2.68 2.63 Thawedat 0° C. 10.62 10.68 10.69 10.65 10.68 10.66 Thawed at −2° C. 2.61 2.512.60 2.63 2.53 2.57 200 g Thawed at −1° C. 2.62 2.55 2.66 2.54 2.65 2.60Thawed at 0° C. 10.53 10.57 10.55 10.50 10.53 10.54 Thawed at −2° C.2.57 2.53 2.56 2.66 2.51 2.57 300 g Thawed at −1° C. 2.59 2.60 2.68 2.642.61 2.62 Thawed at 0° C. 10.61 10.61 10.66 10.65 10.61 10.63 Thawed at−2° C. 2.56 2.52 2.57 2.52 2.68 2.57 400 g Thawed at −1° C. 2.58 2.502.65 2.54 2.60 2.57 Thawed at 0° C. 10.69 10.63 10.70 10.57 10.68 10.65Thawed at −2° C. 2.68 2.66 2.61 2.54 2.68 2.63 500 g Thawed at −1° C.2.66 2.67 2.69 2.69 2.55 2.65 Thawed at 0° C. 10.63 10.70 10.50 10.6210.66 10.62 Thawed at −2° C. 2.52 2.54 2.52 2.55 2.64 2.55

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 55 below.

TABLE 55 chicken parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 4.30 4.19 4.20 4.19 4.20 4.22 Thawedat 0° C. 13.65 4.28 4.28 4.14 4.20 6.11 Thawed at −2° C. 4.24 4.17 4.174.17 4.12 4.18 200 g Thawed at −1° C. 4.23 4.18 4.21 4.28 4.25 4.23Thawed at 0° C. 13.61 4.10 4.12 4.20 4.25 6.06 Thawed at −2° C. 4.214.21 4.13 4.29 4.12 4.19 300 g Thawed at −1° C. 4.19 4.26 4.30 4.29 4.114.23 Thawed at 0° C. 13.72 4.24 4.19 4.18 4.12 6.09 Thawed at −2° C.4.30 4.24 4.27 4.16 4.18 4.23 400 g Thawed at −1° C. 4.14 4.16 4.18 4.164.29 4.19 Thawed at 0° C. 13.71 4.10 4.15 4.30 4.21 6.09 Thawed at −2°C. 4.28 4.21 4.24 4.28 4.13 4.23 500 g Thawed at −1° C. 4.25 4.17 4.194.26 4.15 4.20 Thawed at 0° C. 13.61 4.29 4.19 4.29 4.21 6.12 Thawed at−2° C. 4.15 4.19 4.11 4.16 4.10 4.14

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 56 below.

TABLE 56 beef parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 2.12 2.07 2.08 2.06 2.18 2.10 Thawedat 0° C. 11.01 11.20 11.17 11.00 11.09 11.09 Thawed at −2° C. 2.09 2.062.16 2.14 2.08 2.11 200 g Thawed at −1° C. 2.20 2.10 2.02 2.09 2.13 2.11Thawed at 0° C. 11.09 11.11 11.14 11.04 11.01 11.08 Thawed at −2° C.2.11 2.09 2.04 2.09 2.14 2.09 300 g Thawed at −1° C. 2.06 2.09 2.08 2.022.01 2.05 Thawed at 0° C. 11.19 11.08 11.12 11.03 11.18 11.12 Thawed at−2° C. 2.13 2.02 2.06 2.02 2.05 2.06 400 g Thawed at −1° C. 2.19 2.162.06 2.02 2.08 2.10 Thawed at 0° C. 11.11 11.15 11.20 11.10 11.15 11.14Thawed at −2° C. 2.04 2.15 2.00 2.16 2.10 2.09 500 g Thawed at −1° C.2.17 2.14 2.03 2.18 2.00 2.10 Thawed at 0° C. 11.18 11.11 11.19 11.0811.00 11.11 Thawed at −2° C. 2.07 2.13 2.03 2.13 2.02 2.08

2. Experiment results. FIG. 21 (a) is a diagram drawn according to eachgroup of mean values in Table 53, FIG. 21(b) is a diagram drawnaccording to each group of mean values in Table 54, FIG. 21(c) is adiagram drawn according to each group of mean values in Table 55 andFIG. 21(d) is a diagram drawn according to each group of mean values inTable 56. It can be seen from FIG. 21(a), FIG. 21(b), FIG. 21(c) andFIG. 21(d) that, after thawing, the yellowness varies with the kind ofthe food, the weight of the food, and the temperature at thawingendpoint. The yellowness is significantly increased when the temperatureof the food after thawing is above 0° C., indicating that parts of thefood has been discolored and has been cooked, relative to that when thetemperature of the food after thawing is above −1° C.

In embodiment 15, aerobic plate counts of food thawed at −1° C. areanalyzed.

1. Pork tenderloin, fish, chicken, and beef are selected as the foodrespectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g areselected as weights of each kind of the food.

(1) Experiments on pork tenderloin of 100 g, 200 g, 300 g, 400 g, and500 g respectively. Firstly, pork tenderloin of 100 g, 200 g, 300 g, 400g, and 500 g are put in the microwave oven to thaw respectively. Thetemperatures of the food in the microwave oven are maintained atdifferent thawing endpoints (i.e. thawed at temperatures of −1° C., 0°C., and −2° C.). And then, aerobic plate counts of pork tenderloin of100 g, 200 g, 300 g, 400 g and 500 g respectively thawed at differentthawing endpoints (i.e. thawed at temperatures of −1° C., 0° C., and −2°C.) are measured by a diluted cultivation counting method respectively.Experimental data of 5 parallel experiments are selected from aplurality of experiments by the inventors and shown in Table 57 below.

TABLE 57 pork tenderloin parallel 1 parallel 2 parallel 3 parallel 4parallel 5 Mean value 100 g Thawed at −1° C. 5.64E+04 5.80E+04 5.62E+045.78E+04 5.73E+04 5.71E+04 Thawed at 0° C. 2.68E+05 2.64E+05 2.63E+052.55E+05 2.51E+05 2.60E+05 Thawed at −2° C. 5.61E+04 5.66E+04 5.66E+045.66E+04 5.74E+04 5.67E+04 200 g Thawed at −1° C. 5.74E+04 5.77E+045.61E+04 5.78E+04 5.65E+04 5.71E+04 Thawed at 0° C. 2.54E+05 2.70E+052.57E+05 2.63E+05 2.69E+05 2.62E+05 Thawed at −2° C. 5.70E+04 5.61E+045.70E+04 5.77E+04 5.74E+04 5.70E+04 300 g Thawed at −1° C. 5.78E+045.80E+04 5.76E+04 5.78E+04 5.75E+04 5.77E+04 Thawed at 0° C. 2.52E+052.67E+05 2.61E+05 2.64E+05 2.53E+05 2.59E+05 Thawed at −2° C. 5.78E+045.77E+04 5.77E+04 5.77E+04 5.73E+04 5.76E+04 400 g Thawed at −1° C.5.73E+04 5.76E+04 5.75E+04 5.65E+04 5.77E+04 5.73E+04 Thawed at 0° C.2.69E+05 2.68E+05 2.65E+05 2.59E+05 2.56E+05 2.63E+05 Thawed at −2° C.5.72E+04 5.62E+04 5.71E+04 5.69E+04 5.79E+04 5.71E+04 500 g Thawed at−1° C. 5.61E+04 5.74E+04 5.79E+04 5.70E+04 5.66E+04 5.70E+04 Thawed at0° C. 2.65E+05 2.51E+05 2.70E+05 2.64E+05 2.56E+05 2.61E+05 Thawed at−2° C. 5.76E+04 5.66E+04 5.63E+04 5.69E+04 5.79E+04 5.71E+04

(2) Experiments on fish of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 58 below.

TABLE 58 fish parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 6.11E+04 6.08E+04 6.01E+04 6.03E+046.02E+04 6.05E+04 Thawed at 0° C. 1.77E+05 1.75E+05 1.78E+05 1.76E+051.77E+05 1.77E+05 Thawed at −2° C. 6.04E+04 6.02E+04 6.06E+04 6.14E+046.03E+04 6.06E+04 200 g Thawed at −1° C. 6.11E+04 6.12E+04 6.16E+046.16E+04 6.13E+04 6.14E+04 Thawed at 0° C. 1.75E+05 1.80E+05 1.79E+051.74E+05 1.64E+05 1.74E+05 Thawed at −2° C. 6.05E+04 6.03E+04 6.11E+046.15E+04 6.02E+04 6.07E+04 300 g Thawed at −1° C. 6.08E+04 6.03E+046.07E+04 6.02E+04 6.02E+04 6.05E+04 Thawed at 0° C. 1.65E+05 1.62E+051.67E+05 1.73E+05 1.74E+05 1.68E+05 Thawed at −2° C. 6.13E+04 6.02E+046.15E+04 6.20E+04 6.02E+04 6.10E+04 400 g Thawed at −1° C. 6.19E+046.10E+04 6.07E+04 6.01E+04 6.04E+04 6.08E+04 Thawed at 0° C. 1.77E+051.77E+05 1.64E+05 1.71E+05 1.73E+05 1.72E+05 Thawed at −2° C. 6.02E+046.19E+04 6.06E+04 6.01E+04 6.05E+04 6.07E+04 500 g Thawed at −1° C.6.02E+04 6.12E+04 6.18E+04 6.06E+04 6.13E+04 6.10E+04 Thawed at 0° C.1.65E+05 1.63E+05 1.79E+05 1.74E+05 1.75E+05 1.71E+05 Thawed at −2° C.6.12E+04 6.16E+04 6.04E+04 6.09E+04 6.11E+04 6.11E+04

(3) Experiments on chicken of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 59 below.

TABLE 59 chicken parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 7.20E+04 7.17E+04 7.18E+04 7.03E+047.10E+04 7.13E+04 Thawed at 0° C. 3.09E+05 3.17E+05 3.15E+05 3.08E+053.07E+05 3.11E+05 Thawed at −2° C. 7.14E+04 7.12E+04 7.18E+04 7.07E+047.13E+04 7.13E+04 200 g Thawed at −1° C. 7.03E+04 7.14E+04 7.01E+047.16E+04 7.18E+04 7.11E+04 Thawed at 0° C. 3.06E+05 3.02E+05 3.03E+053.14E+05 3.11E+05 3.07E+05 Thawed at −2° C. 7.19E+04 7.11E+04 7.09E+047.05E+04 7.18E+04 7.12E+04 300 g Thawed at −1° C. 7.13E+04 7.04E+047.08E+04 7.05E+04 7.08E+04 7.08E+04 Thawed at 0° C. 3.06E+05 3.13E+053.07E+05 3.09E+05 3.05E+05 3.08E+05 Thawed at −2° C. 7.01E+04 7.17E+047.15E+04 7.06E+04 7.05E+04 7.09E+04 400 g Thawed at −1° C. 7.13E+047.02E+04 7.10E+04 7.01E+04 7.16E+04 7.08E+04 Thawed at 0° C. 3.08E+053.01E+05 3.08E+05 3.14E+05 3.20E+05 3.10E+05 Thawed at −2° C. 7.19E+047.07E+04 7.11E+04 7.18E+04 7.00E+04 7.11E+04 500 g Thawed at −1° C.7.19E+04 7.18E+04 7.17E+04 7.14E+04 7.17E+04 7.17E+04 Thawed at 0° C.3.16E+05 3.17E+05 3.18E+05 3.11E+05 3.02E+05 3.13E+05 Thawed at −2° C.7.15E+04 7.12E+04 7.15E+04 7.13E+04 7.06E+04 7.12E+04

(4) Experiments on beef of 100 g, 200 g, 300 g, 400 g, and 500 grespectively, of which a process and a method are same as that of porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, and can refer todescriptions of the above process and method corresponding to porktenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g, which is notdescribed in detail herein. Experimental data of 5 parallel experimentsare selected from a plurality of experiments by the inventors and shownin Table 60 below.

TABLE 60 beef parallel 1 parallel 2 parallel 3 parallel 4 parallel 5Mean value 100 g Thawed at −1° C. 4.04E+04 4.13E+04 4.09E+04 4.13E+044.02E+04 4.08E+04 Thawed at 0° C. 1.15E+05 1.18E+05 1.15E+05 1.13E+051.02E+05 1.13E+05 Thawed at −2° C. 4.10E+04 4.00E+04 4.05E+04 4.02E+044.07E+04 4.05E+04 200 g Thawed at −1° C. 4.18E+04 4.09E+04 4.11E+044.06E+04 4.03E+04 4.09E+04 Thawed at 0° C. 1.15E+05 1.04E+05 1.03E+051.13E+05 1.02E+05 1.08E+05 Thawed at −2° C. 4.14E+04 4.08E+04 4.17E+044.10E+04 4.15E+04 4.13E+04 300 g Thawed at −1° C. 4.20E+04 4.04E+044.15E+04 4.01E+04 4.08E+04 4.10E+04 Thawed at 0° C. 1.07E+05 1.03E+051.13E+05 1.09E+05 1.14E+05 1.09E+05 Thawed at −2° C. 4.16E+04 4.10E+044.12E+04 4.19E+04 4.18E+04 4.15E+04 400 g Thawed at −1° C. 4.10E+044.13E+04 4.00E+04 4.17E+04 4.17E+04 4.12E+04 Thawed at 0° C. 1.10E+051.16E+05 1.19E+05 1.18E+05 1.15E+05 1.16E+05 Thawed at −2° C. 4.09E+044.13E+04 4.11E+04 4.05E+04 4.01E+04 4.08E+04 500 g Thawed at −1° C.4.06E+04 4.17E+04 4.03E+04 4.19E+04 4.07E+04 4.10E+04 Thawed at 0° C.1.07E+05 1.01E+05 1.17E+05 1.17E+05 1.09E+05 1.10E+05 Thawed at −2° C.4.16E+04 4.14E+04 4.14E+04 4.16E+04 4.14E+04 4.15E+04

2. Experiment results: FIG. 22(a) shows a diagram drawn on the basic ofeach group of mean values in Table 57, FIG. 22(b) shows a diagram drawnon the basic of each group of mean values in Table 58, FIG. 22(c) showsa diagram drawn on the basic of each group of mean values in Table 59and FIG. 22(d) shows a diagram drawn on the basic of each group of meanvalues in Table 60. It can be seen from FIG. 22(a), FIG. 22(b), FIG.22(c) and FIG. 22(d) that the aerobic plate count after thawing varieswith the temperature at thawing endpoint, the weight of the food and thekind of food. Further, the aerobic plate count of the food when thetemperature after thawing is about −1° C. is significantly smaller thanthat when the temperature after thawing is above 0° C. It is becausethat the microbial propagation is slower when the temperature afterthawing is lower. As a result, the thawed food (or the food afterthawing) is healthier.

In conclusion, through lots of experiments and theoretical analysis, theinventors innovatively find that, by controlling the temperature of thefood at about −1° C., the thawed food is more nutritious, healthier andeasier to cut, and the temperature difference of the food is lower, andthere is no cooked discoloration phenomenon. Therefore it is better todetermine the optimal temperature at thawing endpoint as 1° C.

With the thawing control method for a microwave oven in embodiments ofthe present disclosure, the thawing instruction can be received first,then the thawing can be started, the temperature of the food in themicrowave oven can be detected and the thawing condition can becontrolled so that the temperature of the food in the microwave oven ismaintained at −1° C. It is discovered innovatively that −1° C. can bethe optimal temperature at thawing endpoint through a large number ofexperiments and theoretical, which has at least following advantages:(1) the thawed food is more nutritious; (2) the thawed food ishealthier; (3) the thawed food has the lower temperature difference, andthere is no cooked discoloration phenomenon; (4) the thawed food has themoderate shear force and is easier to cut and operate.

Corresponding to the thawing control method for a microwave oven in theabove embodiments, another embodiment of the present disclosure alsoprovides a thawing control device for a microwave oven. Since thethawing control device for a microwave oven in the embodiment of thepresent disclosure corresponds to the thawing control method for amicrowave oven in the above embodiments of the present disclosure,implementations suitable for the thawing control method for a microwaveoven are also applicable to the thawing control device for a microwaveoven in the present embodiment, which will not be described in detail inthe present embodiment.

FIG. 23 is a schematic diagram illustrating a thawing control device fora microwave oven according to an embodiment of the present disclosure.As shown in FIG. 23, the thawing control device for a microwave oven mayinclude a receiving module 110B, a detecting module 120B, and a controlmodule 130B.

In detail, the receiving module 110B can be configured to receive athawing instruction. The detecting module 120B can be configured tostart a thawing and to detect a temperature of food in the microwaveoven. The control module 130B can be configured to control a thawingcondition so that the temperature of the food in the microwave oven ismaintained at −1° C. According to an embodiment of the presentdisclosure, the food may be meat or fish. In addition, controlling thethawing condition may specifically include controlling one or more of aperiod of thawing, heating power for thawing, a heating direction forthawing and the like.

With the thawing control device for a microwave oven in embodiments ofthe present disclosure, the detecting module may start the thawing anddetect the temperature of the food in the microwave oven after thereceiving module receives the thawing instruction, and the controlmodule may control the thawing condition so that the temperature of thefood in the microwave oven is maintained at −1° C. It is discoveredinnovatively that −1° C. can be the optimal temperature at thawingendpoint through a large number of experiments and theoretical analysis,which has at least following advantages: (1) the thawed food is morenutritious; (2) the thawed food is healthier; (3) the thawed food hasthe lower temperature difference, and there is no cooked discolorationphenomenon; (4) the thawed food has the moderate shear force and iseasier to cut and operate.

Embodiments of the present disclosure also provide a microwave oven inorder to achieve the above embodiments. The microwave oven includes thethawing control device in embodiments shown in FIG. 23.

With the microwave oven in embodiments of the present disclosure, thedetecting module of the thawing control device may start the thawing anddetect the temperature of the food in the microwave oven after thereceiving module of the thawing control device receives the thawinginstruction, and the control module of the thawing control may controlthe thawing condition so that the temperature of the food in themicrowave oven is maintained at −1° C. It is discovered innovativelythat −1° C. can be the optimal temperature at thawing endpoint through alarge number of experiments and theoretical analysis, which has at leastfollowing advantages: (1) the thawed food is more nutritious; (2) thethawed food is healthier; (3) the thawed food has the lower temperaturedifference, and there is no cooked discoloration phenomenon; (4) thethawed food has the moderate shear force and is easier to cut andoperate.

Alternatively, the thawing condition may also be controlled so that thetemperature of the food in the microwave oven is maintained at −1° C.after thawing, at which moment the food may also be referred to as thethawed food of −1° C. In particular, an embodiment of the presentdisclosure also provides another thawing control method for a microwaveoven.

FIG. 24 is a flow chart showing a thawing control method for a microwaveoven according to another embodiment of the present disclosure. As shownin FIG. 24, the thawing control method for a microwave oven may includefollowings.

S2401, a thawing instruction is received.

S2402, a thawing is started, and a temperature of food in the microwaveoven is detected.

According to an embodiment of the present disclosure, the food may bemeat or fish.

S2403, a thawing condition is controlled so that the temperature of thefood in the microwave oven is maintained at −1° C. after thawing.

According to an embodiment of the present disclosure, controlling thethawing condition may specifically include controlling one or more of aperiod of thawing, heating power for thawing, a heating direction forthawing and the like.

It should be noted that the thawing control method for a microwave ovenprovided in the present embodiment makes the food to the thawed food of−1° C., which has advantages that can be described in detail withreference to the above-described embodiments 9 to 15, and not discussedhere.

With the thawing control method for a microwave oven in embodiments ofthe present disclosure, the thawing instruction can be received first,then the thawing can be started, the temperature of the food in themicrowave oven can be detected and the thawing condition can becontrolled so that the temperature of the food in the microwave oven ismaintained at −1° C. after thawing. It is discovered innovatively that−1° C. can be the optimal temperature at thawing endpoint through alarge number of experiments and theoretical analysis, which has at leastfollowing advantages: (1) the thawed food is more nutritious; (2) thethawed food is healthier; (3) the thawed food has the lower temperaturedifference, and there is no cooked discoloration phenomenon; (4) thethawed food has the moderate shear force and is easier to cut andoperate.

Corresponding to the thawing control method for a microwave oven in theabove embodiments, another embodiment of the present disclosure alsoprovides a thawing control device for a microwave oven. Since thethawing control device for a microwave oven in the embodiment of thepresent disclosure corresponds to the thawing control method for amicrowave oven in the above embodiments of the present disclosure,implementations suitable for the thawing control method for a microwaveoven are also applicable to the thawing control device for a microwaveoven in the present embodiment, which will not be described in detail inthe present embodiment.

FIG. 25 is a schematic diagram illustrating a thawing control device fora microwave oven according to another embodiment of the presentdisclosure. As shown in FIG. 25, the thawing control device for amicrowave oven may include a receiving module 210B, a detecting module220B, and a control module 230B.

In detail, the receiving module 210B is configured to receive a thawinginstruction. The detecting module 220B is configured to start a thawingand to detect a temperature of food in the microwave oven. According toan embodiment of the present disclosure, the food may be meat or fish.The control module 230B is configured to control a thawing condition sothat the temperature of the food in the microwave oven is maintained at−1° C. after thawing. According to an embodiment of the presentdisclosure, controlling the thawing condition may specifically includecontrolling one or more of a period of thawing, heating power forthawing, a heating direction for thawing and the like.

With the thawing control device for a microwave oven in embodiments ofthe present disclosure, the detecting module may start the thawing anddetect the temperature of the food in the microwave oven after thereceiving module receives the thawing instruction, and the controlmodule may control the thawing condition so that the temperature of thefood in the microwave oven is maintained at −1° C. after thawing. It isdiscovered innovatively that −1° C. can be the optimal temperature atthawing endpoint through a large number of experiments and theoreticalanalysis, which has at least following advantages: (1) the thawed foodis more nutritious; (2) the thawed food is healthier; (3) the thawedfood has the lower temperature difference, and there is no cookeddiscoloration phenomenon; (4) the thawed food has the moderate shearforce and is easier to cut and operate.

Embodiments of the present disclosure also provide another microwaveoven in order to achieve the above embodiments. The microwave ovenincludes the thawing control device in embodiments shown in FIG. 25.

With the microwave oven in embodiments of the present disclosure, thedetecting module of the thawing control device may start the thawing anddetect the temperature of the food in the microwave oven after thereceiving module of the thawing control device receives the thawinginstruction, and the control module of the thawing control may controlthe thawing condition so that the temperature of the food in themicrowave oven is maintained at −1° C. after thawing. It is discoveredinnovatively that −1° C. can be the optimal temperature at thawingendpoint through a large number of experiments and theoretical analysis,which has at least following advantages: (1) the thawed food is morenutritious; (2) the thawed food is healthier; (3) the thawed food hasthe lower temperature difference, and there is no cooked discolorationphenomenon; (4) the thawed food has the moderate shear force and iseasier to cut and operate.

Alternatively, embodiments of the present disclosure may also provideanother thawing control method for a microwave oven. With the method, atemperature of food in the microwave oven is lower than −1° C. during athawing and the temperature of the food is maintained at about −1° C.after the thawing.

It should be noted that the thawing control method for a microwave ovenprovided in the present embodiment makes the food to the thawed food of−1° C., which has advantages that can be described in detail withreference to the above-described embodiments 9 to embodiment 15, and notdiscussed here.

With the thawing control method for a microwave oven in embodiments ofthe present disclosure, the temperature of the food in the microwaveoven is below −1° C. during thawing and the temperature of the food inthe microwave oven is maintained at −1° C. after thawing. It isdiscovered innovatively that −1° C. can be the optimal temperature atthawing endpoint through a large number of experiments and theoreticalanalysis, which has at least following advantages: (1) the thawed foodis more nutritious; (2) the thawed food is healthier; (3) the thawedfood has the lower temperature difference, and there is no cookeddiscoloration phenomenon; (4) the thawed food has the moderate shearforce and is easier to cut and operate.

Embodiments of the present disclosure also provide another thawingcontrol device for a microwave oven in order to achieve the aboveembodiments. With the device, temperature of food in the microwave ovenis lower than −1° C. during a thawing and the temperature of the food ismaintained at about −1° C. after the thawing.

With the thawing control device for a microwave oven in embodiments ofthe present disclosure, the temperature of the food in the microwaveoven is below −1° C. during thawing and the temperature of the food inthe microwave oven is maintained at −1° C. after thawing. It isdiscovered innovatively that −1° C. can be the optimal temperature atthawing endpoint through a large number of experiments and theoreticalanalysis, which has at least following advantages: (1) the thawed foodis more nutritious; (2) the thawed food is healthier; (3) the thawedfood has the lower temperature difference, and there is no cookeddiscoloration phenomenon; (4) the thawed food has the moderate shearforce and is easier to cut and operate.

Embodiments of the present disclosure also provide a microwave oven inorder to achieve the above embodiments. The microwave oven includes thethawing control device in the above embodiments.

With the microwave oven in embodiments of the present disclosure, thetemperature of the food in the microwave oven is below −1° C. duringthawing and the temperature of the food in the microwave oven ismaintained at −1° C. after thawing. It is discovered innovatively that−1° C. can be the optimal temperature at thawing endpoint through alarge number of experiments and theoretical analysis, which has at leastfollowing advantages: (1) the thawed food is more nutritious; (2) thethawed food is healthier; (3) the thawed food has the lower temperaturedifference, and there is no cooked discoloration phenomenon; (4) thethawed food has the moderate shear force and is easier to cut andoperate.

Embodiments of the present disclosure also provide a thawing controlmethod for a microwave oven.

The thawing control method for a microwave oven 100A according to anembodiment of the present disclosure will be described with reference toFIGS. 26 to 34. The microwave oven 100A has a key 22 for thawing and amicrowave generator. When the key 22 for thawing is pressed, the food200 such as meat (including pork, chicken, fish, etc.) placed in themicrowave oven 100A is thawed. Here, it should be noted that thestructure and working principle of the microwave generator (including amicrowave source 31, a microwave source feeding device 32, a waveguide33, a heating antenna 34 or a stirring blade 35, etc.) are well known tothose skilled in the art, which is no longer elaborated here.

As shown in FIG. 26, the thawing control method for the microwave oven100A according to a first aspect of embodiments of the presentdisclosure includes followings.

S2601, a total period T of thawing is acquired according to a weight xof the food 200 in the microwave oven 100A. The total period T ofthawing satisfies: T=K(x/100) seconds, in which 20 seconds/g≤K≤120seconds/g.

S2602, the microwave generator is started and the food 200 is thawedwith the total period T of thawing.

The weight x of the food 200 is in grams. The specific value of K can bespecifically selected depending on the kind of the food 200, and thepresent disclosure is not particularly limited thereto.

The relationship between the total period T of thawing and the weight xof the food 200 is obtained by the inventors through a large number ofthawing tests with different foods such as meat and different weights.

In this way, since the total period T of thawing (which is required forthawing the meat) can be acquired based on the weight of the meat, it isonly necessary to put the meat into the microwave oven 100A when themicrowave oven 100A is used to thaw the food 200, and the meat can bethawed in the total period T of thawing. Therefore the operation isconvenient. The phenomenon of the nutrient loss and part cooked duringthawing in the conventional microwave oven 100A is solved by accuratelyacquiring the total period T of thawing based on the different weightsof the food such as meat.

Alternatively, after the total period T of thawing, the temperature ofthe food is −3° C. to 0° C. That is, after the thawing process isfinished, the temperature of the food such as meat is between −3° C. and0° C., preferably −1° C. Therefore, −1° C. is used as the temperature atthawing endpoint, which has at least following advantages: (1) thethawed food is more nutritious; (2) the thawed food is healthier; (3)the thawed food has the lower temperature difference, and there is nocooked discoloration phenomenon; (4) the thawed food has the moderateshear force and is easier to cut and operate.

With the thawing control method for the microwave oven 100A according toan embodiment of the present disclosure, by acquiring the total period Tof thawing which is required for thawing the food 200 according to theweight x of the food 200, the thawing effect is good.

Further, step S2602 includes thawing the food 200 with a plurality offirepower levels successively in a plurality of successive periods oftime. That is, the total period T of thawing can be divided into aplurality of successive periods of time, and the plurality of periods oftime is successive in chronological order. During each period of time,the corresponding firepower level is used to thaw the food 200. The sumof the plurality of successive periods of time is the total period T ofthawing, in other words, each period of the time is less than the totalperiod T of thawing. The sizes of the plurality of periods of time maybe the same or different; similarly, the sizes of the plurality offirepower levels may be the same or different.

According to an embodiment of the present disclosure, for example, thetotal period T of thawing is divided into four periods of time.Corresponding to the different period of time, the different firepowerlevel is used for thawing the food 200 such as meat. It is to beunderstood that the specific value of the maximum firepower may beadaptively changed depending on the kind of the food 200 and the like,and the present disclosure is not particularly limited thereto.

Specifically, as shown in FIG. 27, step S2602 specifically includes:

S26021, the food is thawed with a first firepower level in a firstperiod t1 of time, in which the first firepower level is 30% to 60% ofthe maximum firepower.

S26022, the food is thawed with a second firepower level in a secondperiod t2 of time, in which the second firepower level is 20%˜40% of themaximum firepower

S26023, the food is thawed with a third firepower level in a thirdperiod t3 of time, in which the third firepower level is 30%˜60% of themaximum firepower.

S26024, the food is thawed with a fourth firepower level in a fourthperiod t4 of time, in which the fourth firepower level is 0%˜30% of themaximum firepower.

The maximum firepower is 100%.

That is, the total period T of thawing is divided into the successivefirst period t1 of time, second period t2 of time, third period t3 oftime and fourth period t4 of time. During each period of time, the firstfirepower level, the second firepower level, the third firepower leveland the fourth firepower level are respectively used to thaw the food200 such as meat.

Alternatively, the first period t1 of time, second period t2 of time,third period t3 of time and fourth period t4 of time satisfy followingconditions respectively:t1=K(n+1+a)/4,t2=K(n−1−a)/4,t3=K(n+1−a)/4, andt4=K(n−1+a)/4,

where n=x/100 g, and a=[1+(−1)^(n)]/2.

Thus, by dividing the total period T of thawing into four periods oftime, and by thawing the food 200 during each period of time with thecorresponding firepower level, the thawing is well-distributed, thenutrient is not lost, and the thawing speed is fast.

Certainly, the present disclosure is not limited thereto. The totalperiod T of thawing can also be divided into the successive two, three,five, six or more periods of time, and the corresponding firepower levelis used for each period of time to thaw in order to achieve the betterthawing effect.

According to an alternative embodiment of the present disclosure,between step S26022 and step S26023, the thawing control method furtherincludes followings.

S260221A, the thawing is suspended after the second period t2 of time,and it is prompted to turn over the food, and it begins to detectwhether the food is turned over.

S260222A, if it is detected that the food is turned over, the thawing iscontrolled to proceed to step S26023.

In other words, when the thawing proceeds after the second period t2 oftime and before the third period t3 of time, the thawing is suspended.At this moment, the microwave generator is stopped and the food in themicrowave oven 100A is not thawed and the microwave oven 100A promptsthe user to turn over the food in the microwave oven 100A. After theuser turns over the food 200 in the microwave oven 100A, the microwavegenerator is restarted to continue to thaw the food in the microwaveoven 100A.

A detection device disposed in the microwave oven 100A detects whetherthe food is turned over after the microwave oven 100A prompts the userto turn over the food in the microwave oven 100A. For example, when themicrowave generator emits microwaves upward, the detection device candetect the temperature of the lower surface of the food. Before turning,the temperature of the lower surface of the food should be higher thanthe temperature of the upper surface of the food, and after turning, theupper and lower surfaces of the food are interchanged, and then thetemperature (which is detected by the detection device) of the lowersurface (i.e., the upper surface before turning) of the food is lowerthan the temperature of the upper surface (i.e., the lower surfacebefore turning) of the food. Therefore, it can be determined that thefood has been turned over. Alternatively, the detection device is atemperature sensor.

According to another alternative embodiment of the present disclosure,between step S26022 and step S26023, the thawing control method furtherincludes followings.

S260221B, the thawing is suspended after the second period t2 of time,and it is prompted to turn over the food, and it begins to detectwhether the microwave generator is restarted.

S260222B, if it is detected that the microwave generator is restarted,the thawing is controlled to proceed to step S26023.

In other words, when the thawing proceeds after the second period t2 oftime and before the third period t3 of time, the thawing is suspended.At this moment, the microwave generator is stopped and the food in themicrowave oven 100A is not thawed. The microwave oven 100A prompts theuser to turn over the food in the microwave oven 100A. After the userturns over the food 200 in the microwave oven 100A, the microwavegenerator is restarted to continue to thaw the food in the microwaveoven 100A.

After the microwave oven 100A prompts the user to turn over the food inthe microwave oven 100A, the user can press the key 22 for thawing or akey for starting on the microwave oven 100A to control the microwavegenerator to restart, thereby continuing to thaw the food in themicrowave oven 100A.

According to an alternative embodiment of the present disclosure, theweight x of the food 200 can be judged according to a triggering stateof the key 22 for thawing. For example, one key 22 for thawing isdisposed on the microwave over 100A, and the one key 22 for thawing isconfigured to successively increase a weight displayed on the microwaveoven 100A by 50 g˜100 g when the one key 22 for thawing is pressed once.That is, the user can estimate the weight x of the food 200 firsthimself, and then press the key 22 for thawing multiple times accordingto the estimated value. The weight displayed on the microwave oven 100Ais increased every time when the key 22 for thawing is pressed until theestimated value is reached. It is to be understood that the specificvalue of the weight displayed on the microwave oven 100A when the key 22for thawing is pressed once can be specifically designed according toactual requirements, and the present disclosure is not particularlylimited thereto.

Referring to FIG. 28 and in combination with FIGS. 29a-29e , a controlpanel 2 of the microwave oven 100A has a display screen 21. The key 22for thawing is provided below the display screen 21, and there is onekey 22 for thawing. When the key 22 for thawing is pressed every time,the weight displayed on the microwave oven 100A is increased by 100grams. For example, when the user estimates that the weight x of thefood 200 such as meat is equal to 500 g, i.e. x=500 g, the key 22 forthawing can be pressed five times, in which the weight displayed on themicrowave oven 100A is increased by 100 g when the key 22 for thawing ispressed once.

The operation for thawing the food 200 such as meat is shown in FIG. 30.The weight x of the food 200 such as meat is estimated, and then thefood 200 such as meat is put into the microwave oven 100A. Then the key22 for thawing is pressed one or more times based on the estimatedweight x so as to select a suitable weight for thawing. The microwaveoven 100A can acquire the total period T of thawing according to theabove-described weight for thawing, and then the key for starting on themicrowave oven 100A is pressed to start the thawing, at which moment themicrowave generator is activated so that the food 200 such as meat isthawed. After the second period t2 of time and before the third periodt3 of time, the microwave oven 100A pauses and prompts to turn the foodover. The user turns the food over and then the microwave oven 100A isrestarted to thaw until the thawing ends.

Certainly, the key 22 for thawing can include a plurality of keys 22 forthawing corresponding to a plurality of weight grams respectively (notshown in Figs.). At this time, the control panel 2 of the microwave oven100A is provided with the plurality of keys 22 for thawing, and theweights corresponding respectively to the plurality of keys 22 forthawing are different. When the food 200 such as meat is required to bethawed, the weight of the meat is estimated first, and then the key 22for thawing that is closest to the estimated value of the weight of themeat is found from the plurality of keys 22 for thawing, and then theselected key 22 for thawing is pressed.

According to another alternative embodiment of the present disclosure,the weight x of the food 200 is judged by a weight sensor 4 disposed inthe microwave oven 100A. For example, in an embodiment of FIG. 31, theweight sensor 4 is provided on the oven feet 12 at bottom of themicrowave oven 100A. When the microwave oven 100A is empty, the weightsensor 4 detects the weight of the microwave oven 100A without the food200. When the food 200 is placed in the microwave oven 100A, the weightsensor 4 detects the weight of the microwave oven 100A with the food200. The weight of the food 200 is obtained to be the difference betweenthe two detected weights. It will be appreciated that the number of theweight sensors 4 may be tailored according to actual requirements toaccurately obtain the weight of the food 200 such as meat.

For example, in an embodiment of FIG. 32, the microwave oven 100A has anoven chamber 11. The oven chamber 11 is divided into a cooking chamber111 and a heating chamber 112 located below the cooking chamber 111 by aclapboard 13. The food 200 is adapted to be placed in the cookingchamber 111. The weight sensor 4 is provided at bottom of the clapboard13. At this time, the weight sensor 4 can directly detect the weight ofthe food 200 on the clapboard 13.

The operation for thawing the food 200 such as meat is shown in FIG. 33and FIG. 34. The food 200 such as meat is put into the microwave oven100A first. The weight of the food 200 such as meat is detectedautomatically by the weight sensor 4 in the microwave oven 100A. Themicrowave oven 100A can acquire the total period T of thawing accordingto the detected weight. Then the key 22 for thawing is pressed and thenthe key for starting is pressed, and then the thawing is started. Atthis moment, the microwave generator is activated so that the food 200such as meat is thawed. After the second period t2 of time and beforethe third period t3 of time, the microwave oven 100A pauses and promptsto turn the food over. The user turns the food over and then themicrowave oven 100A is restarted to thaw until the thawing ends.

Certainly, the weight sensor 4 may also be provided both at bottom ofthe oven feet 12 and at bottom of the clapboard 13, to furtheraccurately obtain the weight of the food 200 such as meat. Thus, byproviding the weight sensor 4 in the microwave oven 100A, the microwaveoven 100A has automatic detection, thereby making the microwave oven100A more intelligent.

As shown in FIGS. 28, 31 and 32, the microwave oven 100A according to asecond aspect of embodiments of the present disclosure includes an ovenbody 1, a control panel 2, and a microwave generator. The microwave oven100A uses the thawing control method for the microwave oven 100Aaccording to the first aspect of embodiments of the present disclosureto thaw the food 200.

In detail, the oven body 1 defines an oven chamber 11 suitable forplacing the food 200 such as meat. The control panel 2 is disposed onthe oven body 1, for example on the front surface of the oven body 1.The control panel 2 has a key 22 for thawing and a key for starting. Themicrowave generator is disposed in the oven body 1, and configured toemit microwaves to the oven chamber 11 to thaw the food 200 such asmeat.

With the microwave oven 100A in embodiments of the present disclosure,by using the thawing control method for the microwave oven 100Aaccording to the first aspect of embodiments of the present disclosure,the thawed food such as meat has no nutrition loss.

As shown in FIG. 31, the oven body 1 is provided with the weight sensor4 adapted to detect the weight of the food. The oven feet 12 areprovided at bottom of the oven body 1. The weight sensor 4 is providedon the oven feet 12. When the microwave oven 100A is empty, the weightsensor 4 detects the weight of the microwave oven 100A without the food200. When the food 200 is placed in the microwave oven 100A, the weightsensor 4 detects the weight of the microwave oven 100A with the food200. The weight of the food 200 is obtained to be the difference betweenthe two detected weights.

Or as shown in FIG. 32, the oven body 1 is provided with the weightsensor 4 adapted to detect the weight of the food. The oven chamber 11is divided into a cooking chamber 111 and a heating chamber 112 locatedbelow the cooking chamber 111 by a clapboard 13. The weight sensor 4 isprovided at bottom of the clapboard 13. At this time, the weight sensor4 can directly detect the weight of the food 200 on the clapboard 13.Thus, by providing the weight sensor 4 in the microwave oven 100A, themicrowave oven 100A has automatic detection, thereby making themicrowave oven 100A more intelligent.

The operation for thawing the food 200 such as meat is shown in FIG. 34.The food 200 such as meat is put into the microwave oven 100A first. Theweight of the food 200 such as meat is detected automatically by theweight sensor 4 in the microwave oven 100A. The microwave oven 100A canacquire the total period T of thawing according to the detected weight.Then the key 22 for thawing is pressed and then the key for starting ispressed, and then the thawing is started. At this moment, the microwavegenerator is activated so that the food 200 such as meat is thawed.After the second period t2 of time and before the third period t3 oftime, the microwave oven 100A pauses and prompts to turn the food over.The user turns the food over and then the microwave oven 100A isrestarted to thaw until the thawing ends.

Certainly, the weight x of the food 200 is judged according to atriggering state of the key 22 for thawing. For example, one key 22 forthawing is disposed on the microwave over 100A, and the one key 22 forthawing is configured to successively increase a weight displayed on themicrowave oven 100A by 50 g˜100 g when the one key 22 for thawing ispressed once. That is, the user can estimate the weight x of the food200 first himself, and then press the key 22 for thawing multiple timesaccording to the estimated value of the weight x. The weight displayedon the microwave oven 100A is increased every time when the key 22 forthawing is pressed until the estimated value is reached. It is to beunderstood that the specific value of the weight displayed on themicrowave oven 100A when the key 22 for thawing is pressed once can bespecifically designed according to actual requirements, and the presentdisclosure is not particularly limited thereto.

Referring to FIG. 28 and in combination with FIGS. 29a-29e , a controlpanel 2 of the microwave oven 100A has a display screen 21. The key 22for thawing is provided below the display screen 21, and there is onekey 22 for thawing. When the key 22 for thawing is pressed every time,the weight displayed on the microwave oven 100A is increased by 100grams. For example, when the user estimates that the weight x of thefood 200 such as meat is equal to 500 g, i.e. x=500 g, the key 22 forthawing can be pressed five times, in which the weight displayed on themicrowave oven 100A is increased by 100 g when the key 22 for thawing ispressed once.

The operation for thawing the food 200 such as meat is shown in FIG. 30.The weight x of the food 200 such as meat is estimated, and then thefood 200 such as meat is put into the microwave oven 100A. Then the key22 for thawing is pressed one or more times based on the estimatedweight x so as to select a suitable weight for thawing. The microwaveoven 100A can acquire the total period T of thawing according to theabove-described weight for thawing, and then the key for starting on themicrowave oven 100A is pressed to start the thawing, at which moment themicrowave generator is activated so that the food 200 such as meat isthawed. After the second period t2 of time and before the third periodt3 of time, the microwave oven 100A pauses and prompts to turn the foodover. The user turns the food over and then the microwave oven 100A isrestarted to thaw until the thawing ends.

Certainly, the key 22 for thawing can include a plurality of keys 22 forthawing corresponding to a plurality of weight grams respectively (notshown in Figs.). At this time, the control panel 2 of the microwave oven100A is provided with the plurality of keys 22 for thawing, and theweights corresponding respectively to the plurality of keys 22 forthawing are different. When the food 200 such as meat is required to bethawed, the weight of the meat is estimated first, and then the key 22for thawing that is closest to the estimated value of the weight of themeat is found from the plurality of keys 22 for thawing, and then theselected key 22 for thawing is pressed.

Other configurations and operations of the microwave oven 100A accordingto the embodiments of the present disclosure are known to those skilledin the art and will not be described in detail herein.

Embodiments of the present disclosure also provide another thawingcontrol method for a microwave oven.

The thawing control method for a microwave oven 100B according to anembodiment of the present disclosure will be described with reference toFIGS. 35 to 40. The microwave oven 100B has a key 22 for thawing and amicrowave generator. When the key 22 for thawing is pressed, the food200 such as meat (including pork, chicken, fish, etc.) placed in themicrowave oven 100B is thawed. Here, it should be noted that thestructure and working principle of the microwave generator (including amicrowave source 31, a microwave source feeding device 32, a waveguide33, a heating antenna 34 or a stirring blade 35, etc.) are well known tothose skilled in the art, which is no longer elaborated here.

As shown in FIG. 35, the thawing control method for the microwave oven100B according to a first aspect of embodiments of the presentdisclosure includes followings.

S3501, temperatures of a plurality of temperature detecting points 131on the food 200 in the microwave oven 100B are detected.

S3502, the microwave generator is controlled to start and the food 200is thawed according to the temperatures of the plurality of temperaturedetecting points 131 on the food 200 such as meat.

In step S3501, the number of the temperature detecting points 131 andthe distribution of the temperature detecting points 131 on the food 200can be specifically designed according to actual requirements. Forexample, as shown in FIG. 39, when the food 200 is placed on theclapboard 13 in the microwave oven 100B, the plurality of temperaturedetecting points 131 may be arranged in a matrix on the clapboard 13. Atthis time, the temperature detecting points 131 on the food 200 also maybe distributed in a plurality of rows or columns. Alternatively, asshown in FIG. 40, the plurality of temperature detecting points 131 maybe distributed in a plurality of circles commonly having a center at apoint on the clapboard 13, and each circle includes a plurality oftemperature detecting points 131 distributed in the circumferentialdirection, at which time at least part of the temperature detectingpoints 131 on the clapboard 13 falls on the food 200 to achieve betterdetection results.

In step S3502, during the process of thawing the food 200 such as meatin the microwave oven 100B, the thawing firepower and/or the period ofthawing can be controlled in accordance with the temperatures of theplurality of temperature detecting points 131 on the food 200, so that agood thawing effect is reached, to solve the phenomenon of the nutrientloss and part cooked during thawing in the conventional microwave oven100B.

Alternatively, after the thawing process is finished, the temperature ofthe food such as meat is between −3° C. and 0° C., preferably −1° C.Therefore, the rapid thawing is achieved, the thawing is normally, andthe nutrient is not lost. In addition, −1° C. is used as the temperatureat thawing endpoint, which has at least following advantages: (1) thethawed food is more nutritious; (2) the thawed food is healthier; (3)the thawed food has the lower temperature difference, and there is nocooked discoloration phenomenon; (4) the thawed food has the moderateshear force and is easier to cut and operate.

With the thawing control method for the microwave oven 100B in theembodiments of the present disclosure, by thawing the food 200 accordingto the temperatures of the plurality of temperature detecting points 131on the food 200 such as meat, the thawing effect is good.

In step S3501, the temperatures of the plurality of temperaturedetecting points 131 on the food 200 can be detected based on aninfrared temperature sensor 5 provided in the microwave oven 100B. Theinfrared temperature sensor 5 may scan the initial temperature of thefood 200 such as meat and count the number of the temperature detectingpoints 131 on the food 200 such as meat. For example, in an embodimentof FIG. 39, the number of the temperature detecting points 131 on thefood 200 such as meat is 14, and in an embodiment of FIG. 40, the numberof the temperature detecting points 131 on the food 200 such as meat is15.

As shown in FIG. 36, the infrared temperature sensor 5 is provided inthe microwave oven 100B. Specifically, the oven chamber 11 is defined inthe microwave oven 100B. The oven chamber 11 is divided into a cookingchamber 111 and a heating chamber 112 located below the cooking chamber111 by a clapboard 13. The infrared temperature sensor 5 is providedoutside the oven chamber 11 and is located in an upper portion of thecooking chamber 111. The cooking chamber 111 is formed with athrough-hole 141. The infrared temperature sensor 5 has an infraredtemperature sensing probe. The infrared temperature sensing probecorresponds to the through-hole 141.

Alternatively, the infrared temperature sensor 5 is slantwise providedon the side wall outside the oven chamber 11 and is provided near thetop wall of the oven chamber 11. The microwave oven 100B is providedwith a mounting portion 14 adapted to mount the infrared temperaturesensor 5. A portion of the side wall of the oven chamber 11 protrudesoutward to form the mounting portion 14, and the through-hole 141 isformed in the mounting portion 14. Certainly, the infrared temperaturesensor 5 may be provided on the top wall outside the oven chamber 11(not shown in Figs.). It is to be understood that the specificinstallation position of the infrared temperature sensor 5, and theshape and molding method of the mounting portion 14 can be specificallydesigned according to actual requirements. The present disclosure is notparticularly limited thereto.

Specifically, the infrared temperature sensor 5 has M infraredtemperature sensing probes. For example, in an embodiment shown in FIG.39, the infrared temperature sensor 5 has 64 infrared temperaturesensing probes. In an embodiment shown in FIG. 40, the infraredtemperature sensor 5 has 8 infrared temperature sensing probes. When theinfrared temperature sensor 5 rotates, the full-surface scanning of theclapboard 13 can be realized. The infrared temperature sensor 5 may bedriven to rotate by a motor 6, such as a stepping motor.

The temperatures of the plurality of temperature detecting points 131 onthe food 200 such as meat are detected by the N infrared temperaturesensing probes. As shown in FIG. 39, 14 temperature detecting points 131are distributed on the surface of the food 200 such as meat, numberedas: 20, 21, 22, 27, 28, 29, 30, 35, 36, 37, 38, 43, 44, 45. As shown inFIG. 40, 15 temperature detecting points 131 distributed on the surfaceof the food 200 such as meat are acquired by scanning.

N and M are both positive integers and N is less than or equal to M.When the food 200 such as meat, covers the upper surface of the wholeclapboard 13, N is equal to M.

According to a particular embodiment of the present disclosure, stepS3502 includes successively adopting a plurality of firepower levelsaccording to temperature detection values of the N infrared temperaturesensing probes to thaw the food 200. In other words, the food 200 suchas meat is thawed using different or partially identical firepowerlevels, depending on the temperature values of the plurality oftemperature detecting points 131 on the food 200 such as meat.

Specifically, the step S3502 specifically includes:

S35021, the food is thawed with a first firepower level after themicrowave generator is started, in which the first firepower level is30%˜60% of a maximum firepower.

S35022, when 30% of the temperature detection values of the N infraredtemperature sensing probes are larger than −4° C., the food is thawedwith a second firepower level, in which the second firepower level is20%˜40% of the maximum firepower.

S35023, when 60% of the temperature detection values of the N infraredtemperature sensing probes are larger than −4° C., the food is thawedwith a third firepower level, in which the third firepower level is30%˜60% of the maximum firepower.

S314, when 30% of the temperature detection values of the N infraredtemperature sensing probes are in −3° C.˜0° C., the food is thawed witha fourth firepower level, in which the fourth firepower level is 0%˜30%of the maximum firepower.

S315, when 80% of the temperature detection values of the N infraredtemperature sensing probes are in −3° C.˜0° C., thawing the food isstopped.

The maximum firepower is 100%. It will be understood that the specificvalue of the maximum firepower may be adaptively changed depending onthe kind of the food 200 and the like, and the present disclosure is notparticularly limited thereto.

In other words, after the microwave generator is started, the firstfirepower level is used to thaw the food 200 such as meat first, inwhich the first firepower level is 30% to 60% of the maximum firepower.The temperature of the food 200 such as meat is detected continually andwhen the temperature values of 30% of the plurality of temperaturedetecting points 131 on the food 200 such as meat are larger than −4°C., the food such as meat is thawed with the second firepower level, inwhich the second firepower level is 20%˜40% of the maximum firepower.The temperature of the food 200 such as meat is detected continually,and when the temperature values of 60% of the plurality of temperaturedetecting points 131 on the food 200 such as meat are larger than −4°C., the food such as meat is thawed with the third firepower level, inwhich the third firepower level is 30%˜60% of the maximum firepower. Thetemperature of the food 200 such as meat is detected continually, andwhen the temperature values of 30% of the plurality of temperaturedetecting points 131 on the food 200 such as meat are in −3° C.˜0° C.,the food such as meat is thawed with the fourth firepower level, inwhich the fourth firepower level is 0%˜30% of the maximum firepower. Thetemperature of the food 200 such as meat is detected continually, andwhen the temperature values of 80% of the plurality of temperaturedetecting points 131 on the food 200 such as meat are in −3° C.˜0° C.,thawing the food is stopped and the thawing process is finished.

As shown in FIG. 36, the infrared temperature sensor 5 is fixed. Theinfrared temperature sensor 5 has 64 infrared temperature sensingprobes. The clapboard 13 is correspondingly provided with 64 temperaturedetecting points 131.

When thawing, referring to FIGS. 37 and 38 and in combination with FIG.39, the food 200 such as meat is placed in the microwave oven 100Bfirst. The infrared temperature sensor 5 scans to acquire the initialtemperature of the meat and counts the number (14) of the temperaturedetecting points 131 on the meat. Then the key 22 for thawing on thecontrol panel 2 of the microwave oven 100B is pressed to activate themicrowave generator to thaw the meat.

In detail, the first firepower level is used to thaw the food 200 suchas meat first, in which the first firepower level is 30% to 60% of themaximum firepower. The temperature of the food 200 such as meat isdetected continually and when the temperature values of 30% of theplurality of temperature detecting points 131 on the food 200 such asmeat are larger than −4° C., the food such as meat is thawed with thesecond firepower level, in which the second firepower level is 20%˜40%of the maximum firepower. The temperature of the food 200 such as meatis detected continually, and when the temperature values of 60% of theplurality of temperature detecting points 131 on the food 200 such asmeat are larger than −4° C., the food such as meat is thawed with thethird firepower level, in which the third firepower level is 30%˜60% ofthe maximum firepower. The temperature of the food 200 such as meat isdetected continually, and when the temperature values of 30% of theplurality of temperature detecting points 131 on the food 200 such asmeat are in −3° C.˜0° C., the food such as meat is thawed with thefourth firepower level, in which the fourth firepower level is 0%˜30% ofthe maximum firepower. The temperature of the food 200 such as meat isdetected continually, and when the temperature values of 80% of theplurality of temperature detecting points 131 on the food 200 such asmeat are in −3° C.˜0° C., thawing the food is stopped and the thawingprocess is finished.

As shown in FIG. 36, the infrared temperature sensor 5 can be driven torotate by the motor 6 connected thereto. The infrared temperature sensor5 has 8 infrared temperature sensing probes. Correspondingly, 8temperature detecting points 131 are arranged in the clapboard 13. The 8temperature detecting points 131 are arranged in a straight line on theclapboard 13.

When thawing, referring to FIGS. 37 and 38 and in combination with FIG.40, the food 200 (i.e. the food to be thawed) such as meat is placed inthe microwave oven 100B first. The infrared temperature sensor 5 isdriven by the stepping motor to rotate, thereby realizing thefull-surface scanning. The initial temperature of the meat is detected,and the number (15) of the temperature detecting points 131 distributedon the surface of the meat is acquired by the scanning. Then the key 22for thawing on the control panel 2 of the microwave oven 100B is pressedto start the microwave generator to thaw the meat.

In detail, the first firepower level is used to thaw the food 200 suchas meat first, in which the first firepower level is 30% to 60% of themaximum firepower. The temperature of the food 200 such as meat isdetected continually and when the temperature values of 30% of theplurality of temperature detecting points 131 on the food 200 such asmeat are larger than −4° C., the food such as meat is thawed with thesecond firepower level, in which the second firepower level is 20%˜40%of the maximum firepower. The temperature of the food 200 such as meatis detected continually, and when the temperature values of 60% of theplurality of temperature detecting points 131 on the food 200 such asmeat are larger than −4° C., the food such as meat is thawed with thethird firepower level, in which the third firepower level is 30%˜60% ofthe maximum firepower. The temperature of the food 200 such as meat isdetected continually, and when the temperature values of 30% of theplurality of temperature detecting points 131 on the food 200 such asmeat are in −3° C.˜0° C., the food such as meat is thawed with thefourth firepower level, in which the fourth firepower level is 0%˜30% ofthe maximum firepower. The temperature of the food 200 such as meat isdetected continually, and when the temperature values of 80% of theplurality of temperature detecting points 131 on the food 200 such asmeat are in −3° C.˜0° C., thawing the food is stopped and the thawingprocess is finished.

As shown in FIG. 36, the microwave oven 100B according to a secondaspect of embodiments of the present disclosure includes an oven body 1,a temperature detecting device and a microwave generator. The microwaveoven 100B uses the thawing control method for the microwave oven 100Baccording to the first aspect of embodiments of the present disclosureto thaw the food 200.

In detail, the oven body 1 defines an oven chamber 11 suitable forplacing the food 200 such as meat. The control panel 2 is disposed onthe oven body 1, for example on the front surface of the oven body 1.The control panel 2 has a key 22 for thawing. The microwave generator isdisposed in the oven body 1, and configured to emit microwaves to theoven chamber 11 to thaw the food 200 such as meat.

The temperature detecting device is provided in the oven body 1 todetect temperatures of a plurality of temperature detecting points 131on the food 200. Alternatively, the temperature detecting device is aninfrared temperature sensor 5, and the infrared temperature sensor 5 isprovided in the upper portion of the oven body 1.

The infrared temperature sensor 5 is provided in the oven chamber 11.Specifically, referring to FIG. 36, the oven chamber 11 is divided intoa cooking chamber 111 and a heating chamber 112 located below thecooking chamber 111 by a clapboard 13. The infrared temperature sensor 5is provided outside the oven chamber 11 and is located in an upperportion of the cooking chamber 111. The cooking chamber 111 is formedwith a through-hole 141. The infrared temperature sensor 5 has aninfrared temperature sensing probe. The infrared temperature sensingprobe corresponds to the through-hole 141.

For example, the infrared temperature sensor 5 is slantwise provided onthe side wall outside the oven chamber 11 and is provided near the topwall of the oven chamber 11. The microwave oven 100B is provided with amounting portion 14 adapted to mount the infrared temperature sensor 5.A portion of the side wall of the oven chamber 11 protrudes outward toform the mounting portion 14, and the through-hole 141 is formed in themounting portion 14. Certainly, the infrared temperature sensor 5 may beprovided on the top wall outside the oven chamber 11 (not shown inFigs.). It is to be understood that the specific installation positionof the infrared temperature sensor 5, and the shape and molding methodof the mounting portion 14 can be specifically designed according to theactual requirements. The present disclosure is not particularly limitedthereto.

As shown in FIG. 36, the infrared temperature sensor 5 is fixed. Theinfrared temperature sensor 5 has 64 infrared temperature sensingprobes. The clapboard 13 is correspondingly provided with 64 temperaturedetecting points 131.

When thawing, referring to FIGS. 37 and 38 and in combination with FIG.39, the food 200 such as meat is placed in the microwave oven 100Bfirst. The infrared temperature sensor 5 scans to acquire the initialtemperature of the meat and counts the number (14) of the temperaturedetecting points 131 on the meat. Then the key 22 for thawing on thecontrol panel 2 of the microwave oven 100B is pressed to activate themicrowave generator to thaw the meat.

In detail, the first firepower level is used to thaw the food 200 suchas meat first, in which the first firepower level is 30% to 60% of themaximum firepower. The temperature of the food 200 such as meat isdetected continually and when the temperature values of 30% of theplurality of temperature detecting points 131 on the food 200 such asmeat are larger than −4° C., the food such as meat is thawed with thesecond firepower level, in which the second firepower level is 20%˜40%of the maximum firepower. The temperature of the food 200 such as meatis detected continually, and when the temperature values of 60% of theplurality of temperature detecting points 131 on the food 200 such asmeat are larger than −4° C., the food such as meat is thawed with thethird firepower level, in which the third firepower level is 30%˜60% ofthe maximum firepower. The temperature of the food 200 such as meat isdetected continually, and when the temperature values of 30% of theplurality of temperature detecting points 131 on the food 200 such asmeat are in −3° C.˜0° C., the food such as meat is thawed with thefourth firepower level, in which the fourth firepower level is 0%˜30% ofthe maximum firepower. The temperature of the food 200 such as meat isdetected continually, and when the temperature values of 80% of theplurality of temperature detecting points 131 on the food 200 such asmeat are in −3° C.˜0° C., thawing the food is stopped and the thawingprocess is finished.

As shown in FIG. 36, the infrared temperature sensor 5 can be driven torotate by the motor 6 connected thereto. The infrared temperature sensor5 has 8 infrared temperature sensing probes. Correspondingly, 8temperature detecting points 131 are arranged in the clapboard 13. The 8temperature detecting points 131 are arranged in a straight line on theclapboard 13.

When thawing, referring to FIGS. 37 and 38 and in combination with FIG.40, the food 200 (i.e. the food to be thawed) such as meat is placed inthe microwave oven 100B first. The infrared temperature sensor 5 isdriven by the stepping motor to rotate, thereby realizing thefull-surface scanning. The initial temperature of the meat is detected,and the number (15) of the temperature detecting points 131 distributedon the surface of the meat is acquired by the scanning. Then the key 22for thawing on the control panel 2 of the microwave oven 100B is pressedto start the microwave generator to thaw the meat.

In detail, the first firepower level is used to thaw the food 200 suchas meat first, in which the first firepower level is 30% to 60% of themaximum firepower. The temperature of the food 200 such as meat isdetected continually and when the temperature values of 30% of theplurality of temperature detecting points 131 on the food 200 such asmeat are larger than −4° C., the food such as meat is thawed with thesecond firepower level, in which the second firepower level is 20%˜40%of the maximum firepower. The temperature of the food 200 such as meatis detected continually, and when the temperature values of 60% of theplurality of temperature detecting points 131 on the food 200 such asmeat are larger than −4° C., the food such as meat is thawed with thethird firepower level, in which the third firepower level is 30%˜60% ofthe maximum firepower. The temperature of the food 200 such as meat isdetected continually, and when the temperature values of 30% of theplurality of temperature detecting points 131 on the food 200 such asmeat are in −3° C.˜0° C., the food such as meat is thawed with thefourth firepower level, in which the fourth firepower level is 0%˜30% ofthe maximum firepower. The temperature of the food 200 such as meat isdetected continually, and when the temperature values of 80% of theplurality of temperature detecting points 131 on the food 200 such asmeat are in −3° C.˜0° C., thawing the food is stopped and the thawingprocess is finished.

With the microwave oven 100B in embodiments of the present disclosure,by using the thawing control method for the microwave oven 100Baccording to the first aspect of embodiments of the present disclosure,the thawed food such as meat has no loss of nutrition.

Other configurations and operations of the microwave oven 100B accordingto the embodiments of the present disclosure are known to those skilledin the art and will not be described in detail herein.

Embodiments of the present disclosure also provide another thawingcontrol method for a microwave oven. It is to be understood that thestructure of the microwave oven according to the embodiment of thepresent disclosure can be the same as that of the microwave oven 100B inthe above embodiment. In order to save space, the structure of themicrowave oven according to the embodiment of the present disclosure canbe described with reference to the structure of the microwave oven 100Bin the above embodiment.

The thawing control method for a microwave oven 100B according to anembodiment of the present disclosure will be described with reference toFIGS. 36 to 41. The microwave oven 100B has a key 22 for thawing and amicrowave generator. When the key 22 for thawing is pressed, the food200 such as meat (including pork, chicken, fish, etc.) placed in themicrowave oven 100B is thawed. Here, it should be noted that thestructure and working principle of the microwave generator (including amicrowave source 31, a microwave source feeding device 32, a waveguide33, a heating antenna 34 or a stirring blade 35, etc.) are well known tothose skilled in the art, which is no longer elaborated here.

As shown in FIG. 41, the thawing control method for the microwave oven100B according to a first aspect of embodiments of the presentdisclosure includes followings. The microwave oven 100B includes arotatable heating antenna 34.

S4101, temperatures of a plurality of temperature detecting points 131on the food 200 in the microwave oven 100B are detected.

S4102, a heating angle of the heating antenna 34 is determined accordingto the temperatures of the plurality of temperature detecting points131.

S4103, the heating antenna is controlled to rotate according to theheating angle.

In step S4101, the number of the temperature detecting points 131 andthe distribution of the temperature detecting points 131 on the food 200can be specifically designed according to actual requirements. Forexample, as shown in FIG. 39, when the food 200 is placed on theclapboard 13 in the microwave oven 100B, the plurality of temperaturedetecting points 131 may be arranged in a matrix on the clapboard 13. Atthis time, the temperature detecting points 131 on the food 200 also maybe distributed in a plurality of rows or columns. Alternatively, asshown in FIG. 40, the plurality of temperature detecting points 131 maybe distributed in a plurality of circles commonly having a center at apoint on the clapboard 13, and each circle includes a plurality oftemperature detecting points 131 distributed in the circumferentialdirection, at which time at least part of the temperature detectingpoints 131 on the clapboard 13 falls on the food 200 to achieve betterdetection results.

In steps S4102 and S4103, during the process of thawing the food 200such as meat by the microwave oven 100B, the temperatures of theplurality of temperature detecting points 131 on the food 200 such asmeat are detected continually, so as to determine the heating angle ofthe heating antenna 34. After the heating angle is determined, theheating antenna 34 is rotated to the heating angle to thaw the food 200such as meat.

For example, in step S4102, a position of a point with a lowesttemperature in the plurality of temperature detecting points 131 isjudged. In step S4103, the heating antenna 34 is controlled to rotate tothe position of the point with the lowest temperature, so that the pointwith the lowest temperature on the thawed food has stronger microwaveheating. Thus, the heating position of the heating antenna 34 can becontrolled in accordance with the temperatures of the plurality oftemperature detecting points 131 on the food 200, and a good thawingeffect can be achieved, and the nutrient loss and partial cooked whenthawing in the conventional microwave oven 100B can be solved.

With the thawing control method for the microwave oven 100B according toan embodiment of the present disclosure, by thawing the food 200according to the temperatures of the plurality of temperature detectingpoints 131 on the food 200 such as meat, the thawing effect is good.

Between step S4101 and step S4102, the thawing control method furtherincludes followings.

S41011, the heating antenna 34 is controlled to rotate at a constantspeed.

S41012, when 30% of the temperatures of the plurality of temperaturedetecting points are larger than −4° C., it is controlled to executestep S4102.

That is, after the microwave generator in the microwave oven 100B iscontrolled to start, the heating antenna 34 can be controlled to rotateat the constant speed, thereby uniformly thawing the food 200 such asmeat. During thawing, when the temperature values of 30% of theplurality of temperature detecting points 131 on the food 200 such asmeat are larger than −4° C., the directional heating mode is started.That is, the point with the lowest temperature in the plurality oftemperature detecting points 131 on the food 200 such as meat is judged,and then the heating antenna 34 is rotated to a certain position to givestronger microwave heating to the point with the lowest temperature onthe food such as meat.

After S4103, the thawing control method for the microwave oven 100Bfurther includes followings.

S4104, when 80% of the temperatures of the plurality of temperaturedetecting points are in −3° C.˜0° C., the thawing is stopped.

In other words, during thawing, the temperatures of the plurality oftemperature detecting points 131 on the food such as meat arecontinually detected. When the temperatures of 80% of the plurality oftemperature detecting points 131 on the food 200 such as meat are in −3°C.˜0° C., the food 200 such as meat is stopped to thaw. At this momentthe thawing process ends.

In step S4101, the temperatures of the plurality of temperaturedetecting points 131 on the food 200 can be detected based on aninfrared temperature sensor 5 provided in the microwave oven 100B. Theinfrared temperature sensor 5 may scan the initial temperature of thefood 200 such as meat and count the number of the temperature detectingpoints 131 on the food 200 such as meat. For example, in an embodimentof FIG. 39, the number of the temperature detecting points 131 on thefood 200 such as meat is 14, and in an embodiment of FIG. 40, the numberof the temperature detecting points 131 on the food 200 such as meat is15.

As shown in FIG. 36, the infrared temperature sensor 5 is provided inthe microwave oven 100B. Specifically, the oven chamber 11 is defined inthe microwave oven 100B. The oven chamber 11 is divided into a cookingchamber 111 and a heating chamber 112 located below the cooking chamber111 by the clapboard 13. The infrared temperature sensor 5 is providedoutside the oven chamber 11 and is located in an upper portion of thecooking chamber 111. The cooking chamber 111 is formed with athrough-hole 141. The infrared temperature sensor 5 has an infraredtemperature sensing probe. The infrared temperature sensing probecorresponds to the through-hole 141.

Alternatively, the infrared temperature sensor 5 is slantwise providedon the side wall outside the oven chamber 11 and is provided near thetop wall of the oven chamber 11. The microwave oven 100B is providedwith a mounting portion 14 adapted to mount the infrared temperaturesensor 5. A portion of the side wall of the oven chamber 11 protrudesoutward to form the mounting portion 14, and the through-hole 141 isformed in the mounting portion 14. Certainly, the infrared temperaturesensor 5 may be provided on the top wall outside the oven chamber 11(not shown in Figs.). It is to be understood that the specificinstallation position of the infrared temperature sensor 5, and theshape and molding method of the mounting portion 14 can be specificallydesigned according to actual requirements. The present disclosure is notparticularly limited thereto.

Specifically, the infrared temperature sensor 5 has M infraredtemperature sensing probes. For example, in an embodiment shown in FIG.39, the infrared temperature sensor 5 has 64 infrared temperaturesensing probes. In an embodiment shown in FIG. 40, the infraredtemperature sensor 5 has 8 infrared temperature sensing probes. When theinfrared temperature sensor 5 rotates, the full-surface scanning of theclapboard 13 can be realized. The infrared temperature sensor 5 may bedriven to rotate by a motor 6, such as a stepping motor.

The temperatures of the plurality of temperature detecting points 131 onthe food 200 such as meat are detected by the N infrared temperaturesensing probes. As shown in FIG. 39, 14 temperature detecting points 131are distributed on the surface of the food 200 such as meat, numberedas: 20, 21, 22, 27, 28, 29, 30, 35, 36, 37, 38, 43, 44, 45. As shown inFIG. 40, 15 temperature detecting points 131 distributed on the surfaceof the food 200 such as meat are acquired by scanning.

N and M are both positive integers and N is less than or equal to M.When the food 200 such as meat, covers the upper surface of the wholeclapboard 13, N is equal to M.

As shown in FIG. 36, the infrared temperature sensor 5 is fixed. Theinfrared temperature sensor 5 has 64 infrared temperature sensingprobes. The clapboard 13 is correspondingly provided with 64 temperaturedetecting points 131.

When thawing, referring to FIGS. 37 and 38 and in combination with FIG.39, the food 200 such as meat is placed in the microwave oven 100Bfirst. The infrared temperature sensor 5 scans to acquire the initialtemperature of the meat and counts the number (14) of the temperaturedetecting points 131 on the meat. Then the key 22 for thawing on thecontrol panel 2 of the microwave oven 100B is pressed to activate themicrowave generator to thaw the meat.

In detail, the heating antenna 34 can be controlled to rotate at theconstant speed first. The temperature of meat is detected continually.When the temperature values of 30% of the plurality of temperaturedetecting points 131 on the meat are larger than −4° C., the directionalheating mode is started. That is, the point with the lowest temperaturein the plurality of temperature detecting points 131 on the meat isjudged, and the heating antenna 34 is rotated to a certain position togive stronger microwave heating to the point with the lowest temperatureon the meat. The temperatures of the plurality of temperature detectingpoints 131 on the meat is detected continually, and when the temperaturevalues of 80% of the plurality of temperature detecting points 131 onthe meat are in −3° C.˜0° C., the thawing is stopped, and the thawingprocess is finished.

As shown in FIG. 36, the infrared temperature sensor 5 is driven torotate by the motor 6 connected thereto. The infrared temperature sensor5 has 8 infrared temperature sensing probes. Correspondingly, 8temperature detecting points 131 are arranged in the clapboard 13. The 8temperature detecting points 131 are arranged in a straight line on theclapboard 13.

When thawing, referring to FIGS. 37 and 38 and in combination with FIG.40, the food 200 such as meat is placed in the microwave oven 100Bfirst. The infrared temperature sensor 5 is driven by the stepping motorto rotate, thereby realizing the full-surface scanning. The initialtemperature of the meat is detected, and the number (15) of thetemperature detecting points 131 distributed on the surface of the meatis acquired by the scanning. Then the key 22 for thawing on the controlpanel 2 of the microwave oven 100B is pressed to start the microwavegenerator to thaw the meat.

In detail, the heating antenna 34 can be controlled to rotate at theconstant speed first. The temperature of meat is detected continually.When the temperature values of 30% of the plurality of temperaturedetecting points 131 on the meat are larger than −4° C., the directionalheating mode is started. That is, the point with the lowest temperaturein the plurality of temperature measurement points 131 on the meat isjudged, and the heating antenna 34 is rotated to a certain position togive stronger microwave heating to the point with the lowest temperatureon the meat. The temperatures of the plurality of temperature detectingpoints 131 on the meat is detected continually, and when the temperaturevalues of 80% of the plurality of temperature detecting points 131 onthe meat are in −3° C.˜0° C., the thawing is stopped, and the thawingprocess is finished.

After the hawing process is finished, the temperature of the food suchas meat is between −3° C. and 0° C., preferably −1° C. Therefore, therapid thawing is achieved, the thawing is normally, and the nutrient isnot lost. In addition, −1° C. is used as the temperature at thawingendpoint, which has at least following advantages: (1) the thawed foodis more nutritious; (2) the thawed food is healthier; (3) the thawedfood has the lower temperature difference, and there is no cookeddiscoloration phenomenon; (4) the thawed food has the moderate shearforce and is easier to cut and operate.

As shown in FIG. 36, the microwave oven 100B according to a secondaspect of embodiments of the present disclosure includes an oven body 1,a temperature detecting device and a microwave generator. The microwaveoven 100B uses the thawing control method for the microwave oven 100Baccording to the first aspect of embodiments of the present disclosureto thaw the food 200.

In detail, the oven body 1 defines an oven chamber 11 suitable forplacing the food 200 such as meat. The control panel 2 is disposed onthe oven body 1, for example on the front surface of the oven body 1.The control panel 2 has a key 22 for thawing. The microwave generator isdisposed in the oven body 1, and configured to emit microwaves to theoven chamber 11 to thaw the food 200 such as meat.

The temperature detecting device is provided in the oven body 1 todetect temperature of a plurality of temperature detecting points 131 onthe food 200. Alternatively, the temperature detecting device is aninfrared temperature sensor 5, and the infrared temperature sensor 5 isprovided in the upper portion of the oven body 1.

The infrared temperature sensor 5 is provided in the oven chamber 11.Specifically, referring to FIG. 36, the oven chamber 11 is divided intoa cooking chamber 111 and a heating chamber 112 located below thecooking chamber 111 by a clapboard 13. The infrared temperature sensor 5is provided outside the oven chamber 11 and is located in an upperportion of the cooking chamber 111. The cooking chamber 111 is formedwith a through-hole 141. The infrared temperature sensor 5 has aninfrared temperature sensing probe. The infrared temperature sensingprobe corresponds to the through-hole 141.

For example, the infrared temperature sensor 5 is slantwise provided onthe side wall outside the oven chamber 11 and is provided near the topwall of the oven chamber 11. The microwave oven 100B is provided with amounting portion 14 adapted to mount the infrared temperature sensor 5.A portion of the side wall of the oven chamber 11 protrudes outward toform the mounting portion 14, and the through-hole 141 is formed in themounting portion 14. Certainly, the infrared temperature sensor 5 may beprovided on the top wall outside the oven chamber 11 (not shown inFigs.). It is to be understood that the specific installation positionof the infrared temperature sensor 5, and the shape and molding methodof the mounting portion 14 can be specifically designed according toactual requirements. The present disclosure is not particularly limitedthereto.

As shown in FIG. 36, the infrared temperature sensor 5 is fixed. Theinfrared temperature sensor 5 has 64 infrared temperature sensingprobes. The clapboard 13 is correspondingly provided with 64 temperaturedetecting points 131.

When thawing, referring to FIGS. 37 and 38 and in combination with FIG.39, the food 200 such as meat is placed in the microwave oven 100Bfirst. The infrared temperature sensor 5 scans to acquire the initialtemperature of the meat and counts the number (14) of the temperaturedetecting points 131 on the meat. Then the key 22 for thawing on thecontrol panel 2 of the microwave oven 100B is pressed to activate themicrowave generator to thaw the meat.

In detail, the heating antenna 34 can be controlled to rotate at theconstant speed first. The temperature of meat is detected continually.When the temperature values of 30% of the plurality of temperaturedetecting points 131 on the meat are larger than −4° C., the directionalheating mode is started. That is, the point with the lowest temperaturein the plurality of temperature measurement points 131 on the meat isjudged, and the heating antenna 34 is rotated to a certain position togive stronger microwave heating to the point with the lowest temperatureon the meat. The temperatures of the plurality of temperature detectingpoints 131 on the meat is detected continually, and when the temperaturevalues of 80% of the plurality of temperature detecting points 131 onthe meat are in −3° C.˜0° C., the thawing is stopped, and the thawingprocess is finished.

As shown in FIG. 36, the infrared temperature sensor 5 is driven torotate by the motor 6 connected thereto. The infrared temperature sensor5 has 8 infrared temperature sensing probes. Correspondingly, 8temperature detecting points 131 are arranged in the clapboard 13. The 8temperature detecting points 131 are arranged in a straight line on theclapboard 13.

When thawing, referring to FIGS. 37 and 38 and in combination with FIG.40, the food 200 such as meat is placed in the microwave oven 100Bfirst. The infrared temperature sensor 5 is driven by the stepping motorto rotate, thereby realizing the full-surface scanning. The initialtemperature of the meat is detected, and the number (15) of thetemperature detecting points 131 distributed on the surface of the meatis acquired by the scanning. Then the key 22 for thawing on the controlpanel 2 of the microwave oven 100B is pressed to start the microwavegenerator to thaw the meat.

In detail, the heating antenna 34 can be controlled to rotate at theconstant speed first. The temperature of meat is detected continually.When the temperature values of 30% of the temperature detecting points131 in the plurality of temperature detecting points 131 on the meat arelarger than −4° C., the directional heating mode is started. That is,the point with the lowest temperature in the plurality of temperaturedetecting points 131 on the meat is judged, and the heating antenna 34is rotated to a certain position to give stronger microwave heating tothe point with the lowest temperature on the meat. The temperatures ofthe plurality of temperature detecting points 131 on the meat isdetected continually, and when the temperature values of 80% of theplurality of temperature detecting points 131 on the meat are in −3°C.˜0° C., the thawing is stopped, and the thawing process is finished.

With the microwave oven 100B in embodiments of the present disclosure,by using the thawing control method for the microwave oven 100Baccording to the first aspect of embodiments of the present disclosure,the thawed food such as meat has no loss of nutrition.

Reference throughout this specification to “an embodiment,” “someembodiments,” “one embodiment”, “another example,” “an example,” “aspecific example,” or “some examples,” means that a particular feature,structure, material, or characteristic described in connection with theembodiment or example is included in at least one embodiment or exampleof the present disclosure. Thus, the appearances of the phrases such as“in some embodiments,” “in one embodiment”, “in an embodiment”, “inanother example,” “in an example,” “in a specific example,” or “in someexamples,” in various places throughout this specification are notnecessarily referring to the same embodiment or example of the presentdisclosure. Furthermore, the particular features, structures, materials,or characteristics may be combined in any suitable manner in one or moreembodiments or examples.

Any process or method described in a flow chart or described herein inother ways may be understood to include one or more modules, segments orportions of codes of executable instructions for achieving specificlogical functions or steps in the process, and the scope of a preferredembodiment of the present disclosure includes other implementations,which should be understood by those skilled in the art.

The logic and/or step described in other manners herein or shown in theflow chart, for example, a particular sequence table of executableinstructions for realizing the logical function, may be specificallyachieved in any computer readable medium to be used by the instructionexecution system, device or equipment (such as the system based oncomputers, the system comprising processors or other systems capable ofobtaining the instruction from the instruction execution system, deviceand equipment and executing the instruction), or to be used incombination with the instruction execution system, device and equipment.As to the specification, “the computer readable medium” may be anydevice adaptive for including, storing, communicating, propagating ortransferring programs to be used by or in combination with theinstruction execution system, device or equipment. More specificexamples of the computer readable medium comprise but are not limitedto: an electronic connection (an electronic device) with one or morewires, a portable computer enclosure (a magnetic device), a randomaccess memory (RAM), a read only memory (ROM), an erasable programmableread-only memory (EPROM or a flash memory), an optical fiber device anda portable compact disk read-only memory (CDROM). In addition, thecomputer readable medium may even be a paper or other appropriate mediumcapable of printing programs thereon, this is because, for example, thepaper or other appropriate medium may be optically scanned and thenedited, decrypted or processed with other appropriate methods whennecessary to obtain the programs in an electric manner, and then theprograms may be stored in the computer memories.

It should be understood that each part of the present disclosure may berealized by the hardware, software, firmware or their combination. Inthe above embodiments, a plurality of steps or methods may be realizedby the software or firmware stored in the memory and executed by theappropriate instruction execution system. For example, if it is realizedby the hardware, likewise in another embodiment, the steps or methodsmay be realized by one or a combination of the following techniquesknown in the art: a discrete logic circuit having a logic gate circuitfor realizing a logic function of a data signal, an application-specificintegrated circuit having an appropriate combination logic gate circuit,a programmable gate array (PGA), a field programmable gate array (FPGA),etc.

Those skilled in the art shall understand that all or parts of the stepsin the above exemplifying method of the present disclosure may beachieved by commanding the related hardware with programs. The programsmay be stored in a computer readable storage medium, and the programscomprise one or a combination of the steps in the method embodiments ofthe present disclosure when run on a computer.

In addition, each function cell of the embodiments of the presentdisclosure may be integrated in a processing module, or these cells maybe separate physical existence, or two or more cells are integrated in aprocessing module. The integrated module may be realized in a form ofhardware or in a form of software function modules. When the integratedmodule is realized in a form of software function module and is sold orused as a standalone product, the integrated module may be stored in acomputer readable storage medium.

The storage medium mentioned above may be read-only memories, magneticdisks or CD, etc. Although explanatory embodiments have been shown anddescribed, it would be appreciated by those skilled in the art that theabove embodiments cannot be construed to limit the present disclosure,and changes, alternatives, and modifications can be made in theembodiments without departing from spirit, principles and scope of thepresent disclosure.

What is claimed is:
 1. A thawing control method for a microwave oven, wherein the microwave oven comprises a microwave generator, the method comprises: detecting temperatures of a plurality of temperature detecting points on food in the microwave oven; controlling the microwave generator to start, and thawing the food according to the temperatures of the plurality of temperature detecting points on the food; wherein thawing the food according to the temperatures of the plurality of temperature detecting points on the food comprises: thawing the food according to the temperatures of the plurality of temperature detecting points on the food, to maintain the temperature of the food between −3° C.-0° C.; wherein the temperatures of the plurality of temperature detecting points on the food are detected by an infrared temperature sensor disposed in the microwave oven, the infrared temperature sensor comprises M infrared temperature sensing probes, and the temperatures of the plurality of temperature detecting points on the food are detected by N infrared temperature sensing probes, where N and M are positive integers, and N is less than or equal to M; wherein thawing the food according to the temperatures of the plurality of temperature detecting points on the food, to maintain the temperature of the food between −3° C.-0° C. comprises: thawing the food with a first firepower level, wherein the first firepower level is 30%-60% of a maximum firepower; when 30% of the temperature detection values of the N infrared temperature sensing probes are larger than −4° C., thawing the food with a second firepower level, wherein the second firepower level is 20%-40% of the maximum firepower; when 60% of the temperature detection values of the N infrared temperature sensing probes are larger than −4° C., thawing the food with a third firepower level, wherein the third firepower level is 30%-60% of the maximum firepower; when 30% of the temperature detection values of the N infrared temperature sensing probes are between −3° C.-0° C., thawing the food with a fourth firepower level, wherein the fourth firepower level is 0%-30% of the maximum firepower; and when 80% of the temperature detection values of the N infrared temperature sensing probes are between −3° C.-0° C., stopping thawing the food.
 2. The thawing control method according to claim 1, wherein thawing the food according to the temperatures of the plurality of temperature detecting points on the food comprises: successively adopting a plurality of firepower levels according to temperature detection values of the N infrared temperature sensing probes to thaw the food.
 3. The thawing control method according to claim 1, wherein the microwave oven comprises a rotatable heating antenna, and thawing the food according to the temperatures of the plurality of temperature detecting points on the food comprises: S1, determining a heating angle of the heating antenna according to the temperatures of the plurality of temperature detecting points; and S2, controlling the heating antenna to rotate according to the heating angle to maintain the temperature of the food.
 4. The thawing control method according to claim 3, further comprising: in step S1, judging a position of a point with a minimum temperature in the plurality of temperature detecting points; and in step S2, controlling the heating antenna to rotate to the position of the point with the minimum temperature, and wherein before S1, the method further comprises: controlling the heating antenna to rotate at a constant speed; and when 30% of the temperatures of the plurality of temperature detecting points are larger than −4° C., controlling to execute S1, wherein S2 comprises: when 80% of the temperatures of the plurality of temperature detecting points are between −3° C.-0° C., stopping the thawing.
 5. The thawing control method according to claim 1, wherein thawing the food according to the temperatures of the plurality of temperature detecting points on the food comprises: thawing the food according to the temperatures of the plurality of temperature detecting points on the food, to maintain the temperature of the food at −1° C.
 6. The thawing control method according to claim 1, wherein thawing the food according to the temperatures of the plurality of temperature detecting points on the food comprises: thawing the food according to the temperatures of the plurality of temperature detecting points on the food, to make the temperature of the food lower than −3° C.-0° C. in thawing and to maintain the temperature of the food between −3° C.-0° C. after thawing.
 7. The thawing control method according to claim 6, wherein thawing the food according to the temperatures of the plurality of temperature detecting points on the food comprises: thawing the food according to the temperatures of the plurality of temperature detecting points on the food, to make the temperature of the food lower than −1° C. in thawing and to maintain the temperature of the food at −1° C. after thawing.
 8. A thawing control device for a microwave oven, comprising: a processor; and a memory for storing instructions executable by the processor, wherein the processor is configured to: detect temperatures of a plurality of temperature detecting points on food in the microwave oven; control the microwave generator to start, and thaw the food according to the temperatures of the plurality of temperature detecting points on the food; wherein the processor is configured to: thaw the food according to the temperatures of the plurality of temperature detecting points on the food, to maintain the temperature of the food at −3° C.-0° C.; where the device further comprises: an infrared temperature sensor configured to detect the temperatures of the plurality of temperature detecting points on the food, wherein the infrared temperature sensor comprises M infrared temperature sensing probes, and the temperatures of the plurality of temperature detecting points on the food are detected by N infrared temperature sensing probes, where N and M are positive integers, and N is less than or equal to M; wherein the processor is configured to: successively adopt a plurality of firepower levels according to temperature detection values of the N infrared temperature sensing probes to thaw the food; wherein the processor is configured to successively adopt a plurality of firepower levels according to temperature detection values of the N infrared temperature sensing probes to thaw the food by acts of: thawing the food with a first firepower level, wherein the first firepower level is 30%-60% of a maximum firepower; when 30% of the temperature detection values of the N infrared temperature sensing probes are larger than −4° C., thawing the food with a second firepower level, wherein the second firepower level is 20%-40% of the maximum firepower; when 60% of the temperature detection values of the N infrared temperature sensing probes are larger than −4° C., thawing the food with a third firepower level, wherein the third firepower level is 30%-60% of the maximum firepower; when 30% of the temperature detection values of the N infrared temperature sensing probes are between −3° C.-0° C., thawing the food with a fourth firepower level, wherein the fourth firepower level is 0%-30% of the maximum firepower; and when 80% of the temperature detection values of the N infrared temperature sensing probes are between −3° C.-0° C., stopping thawing the food.
 9. The thawing control device according to claim 8, further comprising: a rotatable heating antenna, wherein the processor is further configured to perform acts of: S1, determining a heating angle of the heating antenna according to the temperatures of the plurality of temperature detecting points; and S2, controlling the heating antenna to rotate according to the heating angle to maintain the temperature of the food.
 10. The thawing control device according to claim 9, wherein the processor is further configured to perform acts of: in step S1, judging a position of a point with a minimum temperature in the plurality of temperature detecting points; in step S2, controlling the heating antenna to rotate to the position of the point with the minimum temperature; before S1, controlling the heating antenna to rotate at a constant speed; and when 30% of the temperatures of the plurality of temperature detecting points are larger than −4° C., controlling to execute S1; when 80% of the temperatures of the plurality of temperature detecting points are between −3° C.-0° C., stopping the thawing.
 11. The thawing control device according to claim 8, wherein the processor is configured to: thaw the food according to the temperatures of the plurality of temperature detecting points on the food, to make the temperature of the food lower than −3° C.-0° C. in thawing and to maintain the temperature of the food at −3° C.-0° C. after thawing.
 12. The thawing control device according to claim 11, wherein the processor is configured to: thaw the food according to the temperatures of the plurality of temperature detecting points on the food, to make the temperature of the food lower than −1° C. in thawing and to maintain the temperature of the food at −1° C. after thawing.
 13. A microwave oven, comprising: an oven body, wherein an oven chamber is limited inside the oven body, and food is adaptive to be placed in the oven chamber; a temperature detecting device, provided in the oven body to detect temperatures of a plurality of temperature detecting points on the food; a microwave generator, disposed in the oven body, and configured to emit microwaves to the oven chamber to thaw the food; a controller, configured to execute acts of: detecting temperatures of a plurality of temperature detecting points on food in the microwave oven; and controlling the microwave generator to start, and thawing the food according to the temperatures of the plurality of temperature detecting points on the food; wherein thawing the food according to the temperatures of the plurality of temperature detecting points on the food comprises: thawing the food according to the temperatures of the plurality of temperature detecting points on the food, to maintain the temperature of the food at −3° C.-0° C.; wherein the temperatures of the plurality of temperature detecting points on the food are detected by an infrared temperature sensor disposed in the microwave oven, the infrared temperature sensor comprises M infrared temperature sensing probes, and the temperatures of the plurality of temperature detecting points on the food are detected by N infrared temperature sensing probes, where N and M are positive integers, and N is less than or equal to M; wherein thawing the food according to the temperatures of the plurality of temperature detecting points on the food, to maintain the temperature of the food at −3° C.-0° C. comprises: thawing the food with a first firepower level, wherein the first firepower level is 30%-60% of a maximum firepower; when 30% of the temperature detection values of the N infrared temperature sensing probes are larger than −4° C., thawing the food with a second firepower level, wherein the second firepower level is 20%-40% of the maximum firepower; when 60% of the temperature detection values of the N infrared temperature sensing probes are larger than −4° C., thawing the food with a third firepower level, wherein the third firepower level is 30%-60% of the maximum firepower; when 30% of the temperature detection values of the N infrared temperature sensing probes are between −3° C.-0° C., thawing the food with a fourth firepower level, wherein the fourth firepower level is 0%-30% of the maximum firepower; and when 80% of the temperature detection values of the N infrared temperature sensing probes are between −3° C.-0° C., stopping thawing the food. 